RECIPE: Mexican Lasagna

Are you aiming to manage your body weight, whilst still enjoying the comforts of homestyle cooking? This recipe contains nutrition-packed healthy calories and tastes just as good (if not better) than traditional lasagna. It’s a big hit with active and busy families.

This recipe serves 6-8 people.

INGREDIENTS:

• 2 cups sweet potato, peeled and cut into cubes

• 3 carrots, cut into 2cm cubes

• 2 cloves garlic, crushed

• 1 small roasted chicken, shredded

• 2 jars mild salsa (2 x 300g)

• 6 mountain bread rice wraps

• 1 can black beans, rinsed and drained

• 500g spinach leaves

• 200g low fat cottage cheese

• 30g parmesan

• Taco seasoning

• Salt and pepper

METHOD:

1. Roast vegetables. Preheat oven to 180°C and line two oven trays and baking paper. Arrange sweet potato, capsicum and carrot. Drizzle olive oil on top and sprinkle with taco seasoning, salt and pepper to taste.

2. Toss vegetables lightly until coated in oil and spices. Bake until tender, approximately 30 minutes.

3. While vegetables are roasting, prepare shredded chicken.

4. Take a large baking dish. Place a rice wrap at the base and spread mild salsa evenly. Top with shredded chicken and mixed vegetables. Add a layer of low fat cottage cheese, spinach and beans. Continue with this order or layering, finishing with a final layer of salsa and parmesan cheese.

5. Cover the large baking dish with foil. Bake for 20 minutes, remove foil and bake for a further 10 minutes.

6. Serve with a fresh garden salad.