Lasagne with chicken and spinach
Miscellaneous / / January 01, 2021
Bechamel sauce with cream cheese and garlic goes well with meat, ricotta and herbs. The chicken lasagna is delicious and tender.
- Recipe author: Daria Rodionova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 60 minutes
Ingredients
- Chicken fillet 350-400 g
- 3 tbsp butter spoons
- Garlic 2 cloves
- Flour 3 tbsp. spoons
- Milk 600 ml
- Salt to taste
- Parmesan 50 g
- Cream cheese 120 g
- Spinach 100-120 g
- Egg 1 piece
- Ricotta 180 g
- Mozzarella 250 g
- Lasagne sheets 8 pieces
- Vegetable oil 1-2 tsp spoons
Cooking method
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Boil the chicken for 15–20 minutes. After that, cool it and disassemble it into fibers with a fork or chop with a knife.
How and how much to cook chicken
While fillets are cooking, melt the butter in a saucepan over medium heat. Add chopped garlic and flour and stir for 30 seconds.
Stirring continuously with a whisk, pour in the milk in a thin stream. Bring to a light simmer and cook until the sauce thickens.
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Remove from heat. Add half of the grated Parmesan cheese, cream cheese and spinach. Stir for about 1 minute to soften the herbs.
If the spinach leaves are large, chop them up.
Whisk the ricotta egg in a bowl. Grate the mozzarella. Boil the lasagna sheets, if necessary according to the instructions.
Lubricate the form with vegetable oil - a square one with sides of 20 cm is perfect.
Spread some of the milk sauce over the bottom and cover with 2 sheets of dough. Place on top of them part of the ricotta mixture, part of chicken, part of mozzarella, some grated Parmesan and another part of the sauce.
Repeat the layers twice more. Cover the last fourth layer of dough with sauce and parmesan.
Bake at 200 ° C for 20-25 minutes. Let the lasagne rest for 15-20 minutes before slicing.
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