Description
This dish features layers of tender chicken, spinach, and creamy béchamel sauce, combined with lasagne sheets and topped with cheese. It’s a lighter alternative to traditional lasagne, with added nutrients from the spinach and a mild, savory flavor from the chicken.
Ingredients
Scale
For the Filling:
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- 2 tablespoons olive oil
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- 2 chicken breasts, diced
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- 2 cloves garlic, minced
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- 1 onion, finely chopped
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- 200g (7 oz) fresh spinach
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- 1 can (400g/14 oz) chopped tomatoes
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- 1 teaspoon dried oregano
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- Salt and black pepper, to taste
For the Béchamel Sauce:
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- 3 tablespoons unsalted butter
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- 3 tablespoons all-purpose flour
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- 3 cups milk
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- 1/4 teaspoon ground nutmeg
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- Salt and black pepper, to taste
For Assembly:
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- 12 lasagne sheets
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- 1 cup grated mozzarella cheese
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- 1/2 cup grated Parmesan cheese
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- Fresh basil leaves, for garnish (optional)
Instructions
Step 1: Prepare the Chicken Filling
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- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
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- In the same skillet, sauté the onion and garlic for 3-4 minutes until softened.
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- Add the spinach to the skillet and cook until wilted. Return the cooked chicken to the skillet, add the chopped tomatoes, oregano, salt, and black pepper. Simmer for 10 minutes, then remove from heat.
Step 2: Make the Béchamel Sauce
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- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
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- Gradually whisk in the milk, stirring constantly, until the sauce thickens (about 5 minutes). Season with nutmeg, salt, and black pepper. Remove from heat.
Step 3: Preheat the Oven
Preheat your oven to 190°C (375°F).
Step 4: Assemble the Lasagne
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- Spread a thin layer of the chicken and spinach filling on the bottom of a greased baking dish.
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- Place a layer of lasagne sheets over the filling.
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- Spread a layer of béchamel sauce over the lasagne sheets, followed by more chicken and spinach filling. Sprinkle with a little mozzarella cheese.
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- Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top. Sprinkle the Parmesan and remaining mozzarella over the top.
Step 5: Bake
Cover the lasagne with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Step 6: Serve
Let the lasagne rest for 5-10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.