Chicken and Spinach Lasagne

 

Chicken and spinach lasagne

Sometimes you just need to tuck into some cheesy gooey goodness. And I’ve got just the recipe for that craving!

You’ll see that this recipe serves 2 hungry people (me and my man – we’re always hungry). If your appetite is a bit more moderate, this lasagne would probably be enough for 3 to 4 people if you serve it with a salad, garlic bread or veggies. It reheats really well and the leftovers would make a great lunch. Though to be honest I just assumed that the last sentence is true, I’ve never had leftovers.

Feel free to add more veggies – courgette (zucchini) would be particularly good, but lots of different produce will work. I’m just so happy to get my boyfriend eating spinach that I don’t push it by adding more green stuff. Gently does it…

 

Chicken and Spinach Lasagne

Serves 2 hungry people. Preparation time 60 to 70 minutes.

Ingredients:

  • Tablespoon of margarine (I use Low-Low)
  • Two tablespoons of plain flour
  • 300ml low/non-fat milk
  • 50 ml chicken stock
  • 100g cooked chicken, shredded (I usually use the leftovers from roast chicken)
  • 3 to 4 cups of fresh baby spinach (or as much as you like)
  • c. 4 dried lasagne sheets
  • 50g cheddar cheese, grated
  • Ground black pepper

Method:

  1. Preheat the oven to 200 degrees celsius.
  2. Melt the margarine in a saucepan over a medium heat. Add the flour and whisk until a smooth paste is formed.
  3. Remove saucepan from the heat and gradually add the milk, whisking all the time. Return to the heat, gently bring to the boil and reduce to a simmer, stirring frequently. Cook for 3 to 4 minutes or until the sauce thickens. Whisk in the stock and add a dash of ground black pepper.
  4. Cover the bottom of an oven-proof dish with half the chicken and then half the spinach. Top with one-third of the sauce and cover with 2 lasagne sheets (or as many as you need).
  5. Repeat – layer the second half of the chicken, then the rest of the spinach, another third of the sauce and two more lasagne sheets. Pour on the rest of the sauce and sprinkle the grated cheese on top. Season with black ground pepper.
  6. Bake for 40 minutes or until golden brown and bubbling.

 

Does anyone have any yummy lasagne recipes? How do you get your man to eat his veggies?

Something to Chew Over - everyday food, just a little bit special!

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