This is a twist on the dish, and it's much less fiddly to make. Syn free (if using cheese as your HE A). I cooked the enchilada filling in the slow cooker all day, but you can also cook the filling in the oven.
Extra Easy Syn Value:- Syn Free
Healthy Extras:- A
You will need:-
4 chicken breasts
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
2 cartons passata
2 cloves garlic, minced
1 whole green seeded and finely chopped (leave out if you don't want spice!)
1 tsp sweetener
1 large red pepper, chopped
1 red onion, finely diced
1 pack dried lasagne sheets
160g extra light cheddar (remember to allow 40g per serving as a healthy extra)
1 tub fat free cottage cheese mixed with 1 tsp of smoked paprika
To make the filling put all the ingredients apart from the pasta and cheese in the slow cooker/large oven dish and cook on low for 7 hours in the slow cooker or a preheated oven at 200°C/400°F/gas for 45 mins, or until chicken is cooked through.
Remove the chicken breasts from the pot and pull apart and shred with 2 forks. Split the passata, pepper and red onion sauce in half and set one half to the side. Mix the shredded chicken in with the other half of the sauce.
Place a layer of the chicken mixture then a layer pasta sheets in an oven proof dish. Take a few spoonfuls of cottage cheese and spread over the lasagne sheets. Repeat until all the mixture is used.
Top with cheese and bake in the oven for 30 mins or until the pasta has cooked and the cheese is bubbling.
Optional:- top with chillies for extra spice!