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Chicken and Spinach Lasagne

Chicken and Spinach Lasagne Recipe

By Clinton Published: June 29, 2012

  • Yield: 8 Servings
  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 1 hr 30 mins

A nice twist to the standard lasagne.

Ingredients

Instructions

  1. Preheat the oven to moderate 180C/350F. Remove and discard the stalks from the spinach leaves. Plunge the leaves in a pan of boiling water for 2 minutes, or until tender. Remove and plunge immediately into a bowl if iced water and then drain.
  2. Heat a little oil in a heavy based fry pan. Add the mince, garlic and bacon. Cook for 5 minutes, or until browned. Stir in the tomato, tomato paste, sauce and stock and bring to the boil. Reduce the heat and simmer, partially covered for 10 minutes or until the sauce has slightly thickened. Season with salt and pepper to taste.
  3. To make cheese sauce, melt the butter in a medium pan, add flour and stir over low heat for 1 minute, or until the mixture is lightly golden and smooth. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly over medium heat for 4 minutes or until the sauce boils and thickens. Remove from the heat and stir in the cheese.
  4. To assemble the lasagne, brush a deep 3litre ovenproof dish with melted butter or oil. Spread ΒΌ of the chicken mixture over the base. Top with a layer of lasagne. Spread 1/3 of the cheese sauce, then another layer of the chicken mixture. Top with all of the spinach, a layer of lasagne, a layer of cheese sauce and the remaining chicken filling. Spread evenly with the remaining cheese sauce and sprinkle with grated cheese. Bake for 50 minutes, or until cooked through and golden brown.

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