Sweet Chilli Chicken Lasagne and Chips
Ingredients
- Brown onion
- Naked glory roast tenderstrips
- Tomato puree
- Knorr vegetable stock pot
- Water
- 2 tbsp sucralose sweetener
- Garlic powder
- Onion salt
- Chilli puree
- Chilli powder
- Paprika flakes
- 3 lasagne sheets
- 6 Laughing cow extra light cheese triangles
- Colmans mustard powder
- 1 tbsp cornflour
- 40g Sainsbury's grated mozzarella
- 30g Italian hard cheese
Sides
- Actifry chips
- Mixed leaves
- Baby peppers
- Red onion
- Radish
Preparation
Dice and fry the brown onion.
Fry the naked glory roast tenderstrips.
Combine tomato puree, Knorr vegetable stock pot, water, 2 tbsp sucralose sweetener, garlic powder, onion salt, chilli puree, chilli powder, and paprika flakes to make the chilli mixture.
Soften 3 lasagne sheets in boiling water in a large frying pan.
For the cheese sauce, heat water, 6 Laughing cow extra light cheese triangles, garlic powder, onion salt, and Colmans mustard powder until the cheese is melted and bubbling, stirring constantly; then add a mixture of 1 tbsp cornflour mixed with a little water.
Layer the chilli mixture, softened lasagne sheets, and cheese sauce in a loaf tin, finishing with cheese sauce.
Bake for 15 minutes at 180°C.
Top with 40g Sainsbury's grated mozzarella and 30g Italian hard cheese.
Bake for another 10 minutes.
Prepare Actifry chips according to package instructions.
Assemble a salad with mixed leaves, baby peppers, red onion, and radish.
Note: This recipe totals 2 syns and 3 Hex A per portion, based on the given allowances.
