Chicken and Spinach Lasagne

Well I wasn't sure how this dish would go down in our house purely because Lasagne is Lasagne and by saying that I mean meat sauce, bechamel sauce and lots of cheese. But after hearing so many rants of positive feedback on the Weight Watchers forums I decided it was time to give it a go.
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It was quite easy to make, probably easier than normal lasagne in fact. The flavour was wonderful and the fact that there was an argument over the last 2 peices meant that it was a success! I even received a "please cook again" after it was all gone.
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Chicken and Spinach Lasagne

Source: Symply To Good To Be True 3

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Serves 6

Points per serve: 5

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1 x 250g packet frozen spinach defrosted

1 x 250g tub low fat cottage cheese

cooking spray

600g skinless chicken breast diced

1 onion diced

1 teaspoon crushed garlic

1 tablespoon low fat butter

2 tablespoons plain flour

2 cups skim milk

4 sachets Cream of Chicken cup a soup (98% fat free)

1/4 teaspoon tarragon

9 lasagne sheets

1/2 cup reduced fact grated tasty cheese

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Preheat oven to 180C.
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Squeeze water out of spinach and place in a bowl.
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In a food processor blend cottage cheese until smooth, add to the spinach and fold together. Leave to one side.
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In a non stick frypan coated with cooking spray saute the chicken, onion and garlic until nearly cooked.
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In a seperate saucepan melt butter, add in the flour and combine. Slowly add the milk using a whisk to avoid lumps, add dry soup mix and tarragon to the milk mixture, stirring constantly. When boiled pour over the chicken and mix together.
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Coat a lasagne dish (approx 15 x 28cm) with cooking spray then place 3 lasagne sheets at the bottom of the dish, spoon half the chicken mixture into dish and cover with another 3 lasagne sheets. Spread spinach mixture into dish and cover with remaining 3 lasagne sheets. Spoon remaining chicken over top, sprinkle with cheese and cover with foil.
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Bake for 40 minutes then remove foil and cook a further 10 - 15 minutes to brown top.
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