07/09/2026
🤩Recipe of the Week 🤩
Chicken burrito lasagne
A Mexican-inspired take on the classic pasta bake... it really works!
🤩Ingredients 🤩
⭐️1 cal cooking spray*
⭐️1 large onion, thinly sliced
⭐️2 medium peppers, deseeded and thinly sliced
⭐️2 tsp smoked paprika
⭐️1 tsp mild chilli powder
⭐️1 tsp garlic granules
⭐️½ tsp dried mixed herbs
⭐️400g passata
⭐️400g can black beans, drained and rinsed
⭐️600g cooked skinless and boneless chicken breasts, shredded
⭐️600g fat-free natural cottage cheese
⭐️80g reduced-fat mature Cheddar, grated
⭐️60g Red Leicester cheese, grated
⭐️12 dried lasagne sheets
⭐️Mixed salad, to serve
🤩Method 🤩
⭐️Preheat your oven to 200°C/fan 180°C/gas 6.
⭐️Spray a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onion and peppers for 4-5 minutes or until soft. Add the paprika, chilli powder, garlic granules and mixed herbs and cook for 1 minute, then tip in the passata, beans and chicken and simmer for 10 minutes.
⭐️Meanwhile, mix together half the cottage cheese, half the Cheddar and half the Red Leicester.
⭐️Layer your lasagne in a medium ovenproof dish, starting with half the chicken mixture, then half the lasagne sheets and the cottage cheese mixture. Repeat the chicken and lasagne sheet layers, then spoon over the remaining cottage cheese and sprinkle the rest of the Cheddar and Red Leicester on top. Bake for 25-30 minutes, or until the lasagne sheets are tender and the cheese is bubbling and golden. Serve with the salad.
6 Swips per serving
1 hour
Serves 4
Deduct 3 Swips if using cheddar reduced fat/light as half a Healthy Extra calcium choice.
Deduct 3 Swips if using red leicester as half a Healthy Extra calcium choice.
