Diabetes Recipes for Main Courses

Healthy diabetes recipes for the whole family to enjoy!

• The lasagna in this diabetes recipe can be prepared in advance and chill until you are ready to cook it.

Chicken Lasagna (Serves 4-6)

Ingredients

• 300-375 g green pre-cooked lasagna (approx. 12 sheets)
• 50 g Parmesan cheese, freshly grated

For Chicken and Nutmeg Sauce

• 4 tbsp olive oil
• 1 small onion, finely chopped
• 500 g uncooked chicken meat, cut into 1.5 cm cubes
• 125 g plain flour
• 900 ml semi-skim milk
• 1/2 tsp freshly grated nutmeg
• freshly ground black pepper

For Mushroom and Spinach Mixture

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 375 g flat mushrooms, finely chopped
• 375 g fresh spinach, washed
• freshly ground black pepper

Preparation

1. To make the chicken sauce, heat 1 tbsp of the oil in a pan and cook the onion gently until softened.  Add the diced chicken and stir-fry until the chicken is firm and cooked through.
    
2. In another saucepan, heat the remaining oil.  Add the flour and cook, stirring, for one minute.  Remove from the heat and slowly blend in the milk, beating to a smooth sauce between each addition.  Return to the heat and bring to the boil and cook for one minute.  Season with the nutmeg and pepper.
    
3. Put a third of the sauce into a bowl and reserve.  Add the chicken and onion mixture to the remaining sauce.  Place a layer of damp greaseproof paper on the surface of both sauces to prevent a skin forming.
    
4. For the mushroom and spinach mixture, heat the oil and cook the onion and garlic gently until softened.  Add the mushrooms and cook gently for 10 minutes or until any liquid has evaporated.
    
5. Cook the spinach briefly in a large covered saucepan until it has wilted and reduced in volume.  No need to add any water.  Drain, squeeze out any excess liquid and then chop finely.  Add to the mushroom mixture and season to taste.
    
6. Lightly oil a deep rectangular ovenproof dish approx. 30 x 18 cm.  Line the bottom and sides of the dish with some of the pasta and then a thin layer with half the chicken sauce, pasta, spinach and mushroom sauce, more pasta, the remaining chicken sauce, pasta and the plain sauce.
    
7. Sprinkle with the grated Parmesan and cook for 45-50 minutes or until bubbling and golden brown on top.

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