Chicken and Spinach Lasagna
Layers of no boil lasagna sheets, spiced chicken and spinach filling mixed with ricotta and Parmesan, and a creamy lemon white sauce with spinach throughout. Topped with melted mozzarella and golden Parmesan.
Ingredients
For the Chicken Mixture
- 800 g chicken breast or thigh cubed
- 2 tsp paprika
- 2 tsp black pepper
- 1 tsp salt
- 1 tsp soy sauce
- 2 tbsp oil for cooking
- 1 tbsp butter
- 1 small onion chopped
- 2 garlic cloves chopped
- 200 g baby spinach
- 200 g ricotta or cream cheese
- 4 to 5 tbsp grated Parmesan
- Salt and pepper to taste
For the Creamy Lemon White Sauce
- 2 tbsp butter
- 2 garlic cloves chopped
- 1 tbsp lemon zest
- 3 tbsp flour
- 500 ml milk adjust based on desired thickness
- 200 ml cream
- 1 tsp each salt black pepper, paprika, garlic powder, chilli flakes, and chicken powder
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 bowl shredded cheddar cheese
- 1/2 cup chicken or vegetable stock
- 200 g spinach chopped
For Layering
- Lasagna sheets no boil variety such as Barilla (you can also boil the sheets)
- 250 g shredded mozzarella
- 1/2 cup Parmesan grated
Instructions
- Season the cubed chicken with paprika, black pepper, salt, and soy sauce. Marinate for 15 to 20 minutes. Heat oil in a large pan over medium high heat and cook the chicken until browned and cooked through. Remove and set aside.
- In the same pan, melt the butter over medium heat. Add the onion and garlic and sauté until softened. Add the baby spinach and stir until wilted. Add the chicken back in and mix. Transfer to a bowl and stir in the ricotta and Parmesan until combined and creamy. Season to taste and set aside.
- In the same pan, melt the butter over medium heat. Add the garlic and lemon zest and sauté for a minute. Add the flour and stir for a minute to cook it out. Gradually pour in the milk, stirring to avoid lumps. Add the cream and stir until smooth and thickening. Add all the spices, lemon zest, and lemon juice. Stir and simmer for a couple of minutes. Add the cheddar and stir until melted. Pour in the stock and stir until silky. Remove from heat and fold in the chopped spinach.
- Preheat the oven to 180°C. Spread a layer of white sauce on the base of the baking dish. Add a layer of lasagna sheets, then a layer of chicken mixture, then more white sauce. Repeat until you run out of filling, finishing with a generous layer of white sauce on top. Scatter the mozzarella and Parmesan evenly over the top.
- Cover loosely with foil and bake at 180°C for 20 to 25 minutes until bubbling. Remove the foil and bake uncovered for a further 10 to 15 minutes until the top is golden and bubbling. Total baking time is 35 to 40 minutes.
- If using pre boiled sheets, reduce the baking time to 25 to 30 minutes.
- Rest for 10 minutes before slicing and serving.