Chicken and Spinach Lasagne
Servings 4 people
Ingredients
- 800 g Manor Farm chicken mince
- 700 ml Unsalted chicken stock
- 2.5 tbsp Olive oil
- 1 Chopped onion
- 3 tbsp Minced garlic
- 1.5 tsp Kosher salt, divided
- 0.5 tsp Chopped fresh thyme
- 0.5 tsp Crushed red pepper
- 1 pack Fresh spinach
- Cooking spray
- 350 ml 2% reduced-fat milk
- 170g All-purpose flour
- 0.25 tsp Ground nutmeg
- 55 g Cheese, grated
- 12 No-boil lasagna pasta
- 140 g Shredded mozzarella
Instructions
- Fry off the chicken mince until it has fully cooked through.
- Heat oil in a large pan. Add the chopped onion, garlic, 1/2 teaspoon salt, thyme, pepper, and mushrooms; sauté 8 minutes. Stir in spinach, cooking 2 minutes until spinach wilts. Remove pan from heat; stir in chicken.
- Preheat oven to 375 degrees Celcius.
- Coat 2 (8-inch) square baking dishes with cooking spray. Combine milk, flour, and nutmeg, stirring with a whisk until smooth. Bring the stock set aside to a boil-over. Gradually add milk mixture to stock mixture, stirring with a whisk. Add the 1 teaspoon of salt. Cook 5 minutes or until thickened, stirring occasionally. Remove pan from heat; stir in grated cheese. Pour 110 grams of sauce into the bottom of each baking dish. Top each with 2 sheets of pasta, 400grams of chicken, 110grams of sauce, and a sprinkle of the shredded mozzarella. Make sure the pasta is covered with the sauce. Repeat layers once with pasta, chicken mixture, and sauce. Top dishes evenly with remaining 4 pasta sheets, remaining 110grams of sauce, and remaining grated mozzarella.
