With all the health benefits of not eating red meat. We have started to to limit the amount of red meat from our diet. I have taken Tc’s favourite Italian meal of traditional mince lasagna and created a chicken and spinach lasagna recipe.
- 4 chicken breasts
- 250g frozen spinach (thawed)
- 9 -12 lasagna sheets
- 500ml low fat milk
- 2 tbsp butter or margarine
- 1 tbsp flour
- 2 tbsp Knorr chicken soup
- 1 tsp of mustard
- 250g grated mozzarella or white cheddar cheese
- Salt and pepper to season
Lay the chicken breasts on a baking tray, season and bake for 20-25 minutes (until cooked)
Once cooled, pull chicken apart and set aside for assembly.
Create a a basic béchamel sauce with butter, flour and milk. I add a tea spoon of dejorn mustard to bring out the flavour and salt and pepper to taste. Mix the chicken soup with a little bit of water to create a paste. Add to the béchamel sauce.
I place the sheets, 2 at a time in a bowl of bowling water to soften the sheets before cooking.
Set aside for assembly
Preheat the oven to 180 degrees celcius
Assemble the lasagna starting with a ladle of béchamel, a layer of lasagna sheets, chicken, add some spinach and then béchamel . Repeat the process two or three more times. Cover with grated cheese. Bake for 25 minutes.
This recipe makes 6-8 servings.
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