A satisfying chicken and spinach lasagne at 508 calories. Lean chicken, fresh spinach, and a spiced tomato sauce layered with low-fat cheese.
This Chicken and Spinach Lasagne delivers everything you want from a pasta bake: a rich tomato and chicken filling, tender lasagne sheets, a creamy white sauce topping, and a golden cheese crust. The smart swaps here are lean chicken breast, a jar of quality tomato pasta sauce, low-fat white sauce, and reduced-fat cheddar, keeping it at 508 calories and 10 WW Classic Points per serving without sacrificing any of the comfort.
Recipe Info
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Calories per serving: ~508
Nutrition per Serving (Estimated)
Protein: 42g | Fat: 14g | Carbohydrates: 52g | Fiber: 5g
WW Classic Points: Approximately 10 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 chicken breasts, skinned, boned, and cut into strips
- 1 small onion, finely chopped
- 1 small red pepper, seeded and diced
- 1 jar (500g) tomato pasta sauce
- 1 tablespoon chilli paste or chilli powder, to taste
- 100g / 3.5oz fresh spinach, washed and roughly chopped
- 6 lasagne sheets (no pre-cook variety preferred)
- 400g low-fat white sauce (store-bought or homemade)
- 50g / 2oz reduced-fat cheddar cheese, grated
Instructions
- Preheat the oven. Heat the oven to 180C / 350F / Gas Mark 4. Preheat a non-stick frying pan or wok over medium-high heat.
- Cook the chicken. Dry-fry the chicken strips in the non-stick pan for 5 to 6 minutes, turning, until cooked through. Add the chopped onion and cook for 2 minutes. Add the diced red pepper and cook for a further 2 minutes.
- Build the filling. Pour in the tomato pasta sauce and add the chilli paste or powder. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and stir in the chopped fresh spinach until wilted.
- Assemble the lasagne. Spoon half the chicken and tomato mixture into a medium-sized lasagne dish. Lay three lasagne sheets on top in a single layer. Add the remaining chicken mixture, then top with the remaining three lasagne sheets.
- Top and bake. Pour the low-fat white sauce evenly over the top layer of lasagne sheets. Sprinkle the grated reduced-fat cheddar evenly over the surface. Bake in the oven for 20 to 25 minutes until the top is golden and bubbling and the lasagne sheets are tender.
- Rest and serve. Allow to rest for 5 minutes before cutting and serving.
Serving Suggestions
- Serve with a large, crisp green salad dressed with lemon vinaigrette to balance the richness
- Garlic bread made with whole-grain baguette is a classic and welcome accompaniment
- Roasted zucchini or steamed broccoli alongside adds color and extra vegetables to the plate
- Leftovers reheat beautifully and make a satisfying packed lunch the next day
Tips and Variations
- No-precook lasagne sheets are the most convenient option here. If using standard sheets, cook them first according to package directions.
- Adjust the chilli to taste. One tablespoon of paste gives a noticeable warmth; reduce to one teaspoon for a milder version suitable for all palates.
- Frozen spinach, thoroughly thawed and squeezed dry, works well as a substitute for fresh.
- For extra vegetables, add diced zucchini or mushrooms to the chicken filling in step 2.
- Turkey breast strips make an excellent lower-calorie substitute for the chicken.
Why This Recipe Works
Using dry-fried chicken strips rather than ground meat keeps the protein lean and the texture satisfying. The ten-minute simmer in tomato sauce is what develops the filling’s flavor and ensures the pasta cooks evenly during baking. Fresh spinach stirred in off the heat retains more of its color and nutrients than spinach cooked directly in the sauce. The low-fat white sauce and reduced-fat cheddar deliver all the creamy, cheesy satisfaction of a classic lasagne topping at a meaningfully lower calorie count.
Storage and Reheating
Store cooled lasagne covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 170C oven covered with foil for 15 to 20 minutes. Lasagne also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
© 2026 by Fewercalories.com, All rights reserved. No part of this document may be reproduced, transmitted, copied, or distributed in any form or by any means, whether electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright holder.
