Recipe: Slimming World Mexican Chicken Lasagne

I wanted some real comfort food on a Sunday and was weirdly craving Mexican.  I decided to resolve the cravings by making this spicy, tasty and very filling Mexican chicken lasagne! I slow cooked the chicken for 6 hours then pulled it apart with a couple of forks. You could even cook it in the slow cooker while you go to work! Add lots of tasty veg and you can feed 4 people, or save left overs for lunches! It's Syn Free on the 'extra easy' plan if you use the cheese as your Healthy Extra!

Extra Easy Syn Value:- Syn Free

Healthy Extras:-  A

You will need:-

4 large chicken breasts
1 tablespoon dried cumin 
1 tablespoon dried coriander leaves
1 tablespoon smoked paprika
1 teaspoon ground oregano
1/2 teaspoon chilli powder
1/2 teaspoon garlic powder
Juice of half a lime
1 butternut squash, cubed
2 tablespoon of fat free fromage frais
1 courgette, diced
1 onion, finely chopped
1 large pepper, diced
handful of frozen sweet corn
1 tablespoon mustard powder
1 carton of passata
500g fat free natural yogurt 
2 eggs lightly beaten
A pinch of nutmeg, salt and freshly ground black pepper 
12 lasagne sheets


Mix the cumin, chilli flakes, paprika, oregano, garlic powder, mustard powder, and fromage frais together to form a paste.

Slowly add some passata, a small amount at a time to mix together to form a Mexican tomato sauce. 

Add chicken breasts to a slow cooker as well as your onions, peppers, sweetcorn and butternut squash and lime juice and pour the sauce over mix together well and leave.  Leave on low for 6 hours. 

Pull the chicken breasts out the slow cooker and pull apart with 2 forks until you have really small shreds of chicken. Mix this back into the slow cooker mixture.

To make the bechamel sauce, mix together the yoghurt, eggs and nutmeg until smooth.

Spray an medium sized oven proof dish with fry light and poor half the chicken mixture on the bottom.  Layer with bechamel sauce and lasagne sheets and repeat until all the mixture is gone.  Finish with a layer of bechamel  and sprinkle with cheese

Bake in the oven for 30 mins,

L x