Weight Watchers-Friendly Lasagna
Ingredients:

For the Mince (Chicken Filling):

  • 950 g lean ground chicken (use extra-lean for fewer points)
  • 1 bay leaf
  • 3 spring onions, chopped
  • 1 tsp garlic paste
  • Salt to taste
  • 4 medium tomatoes, blended
  • 2 tbsp reduced-sugar tomato ketchup
  • 1½ tsp red chili powder
  • 1 tbsp chili garlic sauce (use a low-sugar version)
  • 1 tsp light soy sauce
  • ½ tsp paprika

For the White Sauce:

  • 1 tbsp light butter (or use cooking spray to reduce points)
  • 1 tbsp olive oil
  • 2 tbsp whole wheat flour (or reduce to 1½ tbsp)
  • 2 cups unsweetened almond milk or skim milk (0 points for unsweetened almond milk, lower points than regular)
  • 1 reduced-sodium chicken bouillon cube (optional for flavor)
  • Salt to taste
  • 1 tsp black pepper
  • ½ tsp white pepper
  • ½ tsp red chili flakes
  • 1 tsp dried oregano
  • 125 ml fat-free or reduced-fat thick cream (optional, or use fat-free Greek yogurt as a substitute for lower points)

For Assembling:

  • 6-8 whole wheat lasagna sheets (you can use half zucchini slices to reduce points or try no-boil lasagna sheets for convenience)
  • 300 g light shredded cheese (mozzarella and cheddar mix, reduced-fat version)
  • Fresh basil or parsley (optional for garnish)

Instructions:

  1. Prepare the Chicken Mince Filling:
    • In a pan, heat 1 tbsp olive oil over medium heat. Add chopped spring onions and bay leaf. Sauté until onions turn pink.
    • Add the chicken mince and cook until the water evaporates and the chicken is fully browned. Add garlic paste, blended tomatoes, ketchup, red chili powder, chili garlic sauce, soy sauce, paprika, and salt.
    • Cook on low heat for 10-12 minutes until the mixture thickens and is well combined.
  2. Prepare the White Sauce:
    • In a separate pan, heat the light butter and olive oil over low heat. Add the flour and whisk continuously to avoid lumps.
    • Gradually add the almond or skim milk, whisking constantly. Add the chicken bouillon cube, salt, black pepper, white pepper, red chili flakes, and oregano.
    • Add the thick cream (or Greek yogurt for a lower point option) and cook until the sauce reaches your desired thickness.
  3. Assemble the Lasagna:
    • Preheat the oven to 350°F (180°C). Grease an 8×11-inch baking dish with cooking spray.
    • Layer the boiled lasagna sheets (or zucchini slices if you’re using them to reduce points) at the bottom of the dish.
    • Add a layer of chicken mince, then top with white sauce.
    • Repeat the layers twice more (lasagna sheets, chicken mince, white sauce).
    • Top with the shredded light mozzarella and cheddar cheese mixture.
  4. Bake:
    • Bake the lasagna for 20-25 minutes or until golden and bubbly.
    • Broil for 2 minutes to get a golden brown top.
  5. Serve:
    • Let the lasagna rest for 5-10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Nutritional Information (per serving, 8 servings):

  • Points per Serving: 6-7 points (depending on the type of cheese, cream, and lasagna sheets used)
  • Calories: ~250-300
  • Fat: ~10g (using reduced-fat cheese and lean chicken)
  • Carbohydrates: ~25-30g
  • Protein: ~25g

Tips & Benefits:

  • Lean Chicken Mince: Using extra-lean ground chicken helps keep the protein high while reducing the fat and points.
  • Almond Milk/Skim Milk: Unsweetened almond milk is 0 points, and using it for the white sauce instead of regular milk lowers the overall points.
  • Low-Fat Cheese: Choose light versions of mozzarella and cheddar for a cheesy top without extra points.
  • Zucchini Slices: If you want to reduce the points even further, you can replace some or all of the lasagna sheets with thinly sliced zucchini.
  • Meal Prep: Lasagna is perfect for meal prepping! You can make it ahead, portion it, and store it in the fridge or freezer.

This lighter version of lasagna allows you to enjoy all the classic flavors without the guilt!