A protein-packed spin on the classic comfort dish makes it an ideal recovery-booster.
The chef: Author of How to Cook Without a Book (£15, Broadway Books) Pam Anderson’s marathon medal collection is in double figures. ‘I like to run two big races a year because it keeps me training constantly,’ she says (threemanycooks.com).
Active ingredients: The protein in chicken helps speed muscle recovery. Mozzarella adds calcium for bone health, and vitamin B6, which helps your body break down food and produce red blood cells. Plus the tomato sauce delivers a recovery-boosting, health-promoting combo of vitamin C, folate, potassium and lycopene.
PER SERVING: 665kcal, 39g carbs, 3g fibre, 50g protein, 35g fat
Ingredients (serves 8):
- 15 lasagne sheets (soaked in piping hot water for 10 minutes)
- 1kg chopped cooked chicken
- 1 ½ tsp dried basil
- 340g cream cheese, softened
- 120ml chicken or vegetable stock
- 1 large jar of tomato pasta sauce (low-sugar)
- 500g shredded mozzarella
- 120g grated parmesan
- Heat the oven to 200C. Mix the chicken, basil,225g of cream cheese and 60ml of the stock.
- Then mix the remaining cream cheese and stock in a separate bowl.
- Spread a layer of the tomato sauce on the bottom of a 20x30cm baking dish. Assemble four layers as follows: three lasagne sheets, tomato sauce, chicken mix, mozzarella and parmesan.
- Finish with the last lasagne sheets, stock mix and cheese. Cover with foil and bake for 50 minutes. Remove from oven; let stand for 10 minutes.