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Creamy chicken and spinach lasagne
Creamy chicken and spinach lasagne
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Creamy lasagne with chicken, mushrooms, spinach, and cheesy layers - a family favorite!
Ingredients:
  • 3 bunches English spinach
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 x 200g punnet button swiss brown mushrooms, sliced
  • 500g Free Range Chicken Mince
  • 20.00 ml plain flour
  • 250ml (1 cup) pouring cream
  • 8-9 dried lasagne sheets
  • Finely chopped fresh continental parsley, to sprinkle
  • 50g butter
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) milk
  • 250g cream cheese, chopped
  • 150g (1 1/2 cups) coarsely grated Mozzarella Cheese Block (500g)
Instructions:
  • Heat the oven to 180C/160C fan forced. Grease a 3L (12 cup) 5cm-deep, 20 x 30cm baking dish. Remove and discard the spinach stems, wash the leaves thoroughly, and chop them coarsely.
  • Preheat a large non-stick frying pan over high heat. Add spinach and cook, stirring occasionally, until wilted, about 2-3 minutes. Drain in a colander, press with a wooden spoon to remove water, and set aside.
  • Using a paper towel, wipe the frying pan clean. Heat the oil in the pan over high heat, then add the onion. Stir often and cook for 2-3 minutes until golden. Add the mushroom and cook for 6-7 minutes until tender. Stir in the garlic and cook for 1 minute until aromatic. Transfer everything to a bowl.
  • Place the chicken mince in the frying pan and cook until done, using a wooden spoon to break up any lumps. Stir in the flour for 1 minute, then add the cream and continue cooking until the mixture thickens. Add the mushroom mixture and spinach, season to taste, and set aside.
  • In a saucepan over medium heat, melt the butter until foamy. Stir in the flour and cook for 1 minute until bubbling. Gradually whisk in the milk and cook for 2 minutes until the sauce thickens. Add the cream cheese gradually, stirring until melted. Finally, stir in 100g (1 cup) mozzarella until smooth. Season to taste and set aside.
  • Spread a third of the chicken mixture on the bottom of the dish. Pour over 125ml (1/2 cup) of cheese sauce and spread it evenly. Add a layer of pasta sheets, breaking to fit. Repeat this step twice more, ending with a layer of pasta sheets. Finish by topping it with the remaining cheese sauce. Sprinkle the remaining 50g (1/2 cup) mozzarella on top. Bake for 40-45 minutes until golden and bubbly. Let it cool for 10 minutes before serving.

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