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CHICKEN & SPINACH LASAGNA

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.

 

Ingredients:

  • 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

 

 

Method:

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.

 

Sauce:

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.

 

Sheets:

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.

 

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This recipe makes 6-8 servings.

 

 

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