The following chicken and spinach lasagne is a lighter and fresher recipe when compared to the traditional lasagne. However, it’s still a crowd-pleaser! Kids will love this creamy recipe. Once prepared, it will take 25 minutes in the oven, and leftovers can be reheated in a mere 15 minutes, making it a great food preparation meal.
How to Make It
Ingredients:
- 1 tbsp olive oil
- 1.6 lbs of chicken thigh fillets, chopped into small chunks
- 1 oz of butter
- 2 onions, finely diced
- 2 tbsp plain flour
- 2 tsp English mustard powder
- 16 oz of baby spinach, washed, slightly damp
- 4 tbsp chopped fresh tarragon (optional)
- 14 oz of ricotta
- 10 oz fresh lasagna sheets (varies on thickness)
- 4 tbsp double cream
- 1 egg
- 1 oz of Parmesan cheese
- Salad leaves, to serve as a side dish
Instructions:
- Preheat the oven to 350°F.
- Heat the oil in a pan and then fry the chicken. Remember to stir often until it has sealed on every side. Then, add the seasoning.
- In the meantime, melt the butter and sweat the onions in a large pan until translucent. Mix the flour and mustard powder in until they have dissolved.
- Add the spinach and allow it to wilt. If necessary, increase the heat to get rid of any excess liquid.
- Remove the pan and stir through the chicken, tarragon, and ricotta. Mix this until everything has been properly coated and seasoned.
- Spoon a third of the mixture into a baking dish and add a layer of lasagna sheets. Add half of the remaining mixture and then add another layer of the sheets. Repeat this to make three layers.
- Use a whisk and combine the remaining ricotta with the egg, cream, most of the Parmesan, and lots of black pepper. Spread this over the sheets. Grate the remaining Parmesan over this and then bake for approximately 25 minutes.
- Take the lasagna out of the oven and serve with more black pepper and a green side salad.