Description
Mary Berry’s Chicken and Spinach Lasagne swaps the usual beef and tomato-based sauce for a creamy chicken and spinach filling. The layers of lasagne sheets, rich béchamel, and shredded chicken create a delicious combination that’s comforting without being too heavy. The addition of spinach gives the dish a fresh, nutritious boost, making it an ideal recipe for a balanced meal.
Ingredients
For the Filling:
- 500g cooked chicken (shredded)
- 300g fresh spinach (or frozen spinach, thawed and drained)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp olive oil
- 100ml chicken stock
- Salt and pepper to taste
For the Béchamel Sauce:
- 50g butter
- 50g plain flour
- 600ml milk
- 100g grated Parmesan cheese
- Pinch of nutmeg (optional)
- Salt and pepper to taste
For the Lasagne Layers:
- 9–12 lasagne sheets (pre-cooked or no-cook depending on the type)
- 100g grated mozzarella cheese (for topping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and lightly grease a large baking dish.
Step 2: Prepare the Filling
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the garlic and cook for another minute. Then, stir in the fresh spinach and cook until wilted (or if using frozen spinach, cook until heated through). Season with salt and pepper, and stir in the shredded chicken and chicken stock. Let it simmer for a few minutes to combine the flavors. Set aside.
Step 3: Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly until the sauce thickens. Once thickened, stir in the grated Parmesan cheese and season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat.
Step 4: Assemble the Lasagne
Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Place a layer of lasagne sheets over the sauce. Next, spread a portion of the chicken and spinach mixture evenly over the lasagne sheets, followed by a layer of béchamel sauce. Repeat the layers, ending with a final layer of lasagne sheets and a generous topping of béchamel sauce.
Step 5: Add the Cheese Topping
Sprinkle the grated mozzarella cheese evenly over the top of the lasagne. This will create a golden, bubbly finish when baked.
Step 6: Bake the Lasagne
Place the lasagne in the preheated oven and bake for 25-30 minutes, or until the top is golden and the lasagne is bubbling around the edges. If needed, you can place the dish under the grill for the last 2-3 minutes to get a crispy, golden cheese topping.
Step 7: Serve
Once baked, allow the lasagne to cool for a few minutes before slicing. Serve hot with a fresh green salad or garlic bread on the side for a complete meal.