Lasagne is a labour of love. Takes all day but in the end, I can make a huge batch and freeze it after making it in a few dishes. This creamy chicken and spinach lasagne is a lovely change to the ‘normal’ lasagne that we eat. I love the flavour combination of spinach and cheese. I will be sharing more of these spinach and cheese recipes soon. I hope you enjoy the whole series.
Preparation Time 20 minutes
Cook Time 2 hours
Serves 12
Ingredients
12 lasagne sheets- boiled according to the pack
White sauce
3 tablespoons oil- divided
1 large onion- chopped
2 teaspoons garlic paste- divided
500 grams chicken breasts- cubed
200 grams mushrooms- sliced
2 tablespoons cajun spice
1 cup chicken stock
1 cup double cream
2 tablespoons flour
2 cups spinach- fresh/frozen
Salt and pepper- to taste
Cheese Mixture
2 cups shredded cheese
2 cups ricotta cheese
1 egg
Salt and pepper- to taste
2 cups shredded cheese
Instructions
Preheat the oven to 180c. Boil the pasta to al-dente. Drain and set aside.
Saute the spinach with 1 tablespoon oil and 1 teaspoon garlic paste. Once the water dries up and the spinach darkens, set it aside.
Heat the remaining oil in a large pot. Add the onion, garlic and sauté it for 3-4 minutes until translucent. Add the chicken and mushrooms. Cook until the colour changes.
Add the cajun spice and cook it through. Once browned, add the flour and cook it off for a minute. It will smell fragrant and slightly nutty.
Slowly add the chicken stock and mix it in to prevent lumps from forming. Add the heavy cream and spinach. Cook it down for 10-15 minutes until thickened. Adjust the seasoning and set it aside to cool.
For the cheese mixture, combine the shredded cheese, ricotta, egg, salt and pepper. Mix well and set it aside.
Assemble the lasagne: Begin with a third of the sauce, top with 1/2 cup shredded cheese, then the lasagne sheets, half of the cheese mixture, cheese and then the lasagne sheets. Repeat this process until you end with the last of the sauce. Top with remaining ricotta cheese mixture. Finally top with a heavy layer of shredded cheese.
8. Bake it in the oven at 180c for 40 minutes until the cheese bubbles and is golden brown.
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