Try this ‘skinny’ take on a different kind of lasagna.

 

• 2 chicken breasts (about 600 g – 1.3 lbs) – or rotisserie chicken
• 4 cups chicken stock (or vegetable stock)
• 4 cups water
• 1 medium cauliflower (about 1.2 kg – 2.6 lbs), cut into florets
• 1 tbsp butter (about 15 g)
• 4 large garlic cloves, finely minced
• 3 cup white mushrooms, sliced – see notes
• 3 cups baby spinach (packed)
• Freshly cracked black pepper, to taste
• 1 cup + 1/2 cup mozzarella, shredded
• 1 cup parmesan, grated
• 1/2 tsp ground nutmeg
• 9 oz – 250 g oven ready lasagna sheets

 

Click HERE for the instructions

• Dinner - Eat it!
• Kitchen