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Tricolour Chicken and Spinach Lasagne

Diet.Chef's picture
  Frozen chopped spinach 12 Ounce, thawed and drained (350 Gram)
  Ground nutmeg 1⁄2 Teaspoon
  Cooked chicken meat 1 Pound, skinned and diced (450 Gram)
  Lasagna verdi sheets 4 (No-Pre-Cook)
  Cornflour 1 1⁄2 Tablespoon (Cornstarch)
  Skimmed milk 15 Fluid Ounce (425 Milliliter, 1 3/4 Cups)
  Parmesan cheese 4 Tablespoon, freshly grated
For tomato sauce
  Canned chopped tomatoes 14 Ounce (400 Gram)
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), crushed or minced
  White wine 5 Fluid Ounce (150 Milliliter, 2/3 Cup)
  Tomato puree 3 Tablespoon (Tomato Paste)
  Dried oregano 1 Teaspoon
  Salt To Taste
  Pepper To Taste

1. Preheat the oven to 200°C/400°F/Gas Mark 6. To make the tomato sauce, place the tomatoes in a pan and stir in the onion, garlic, wine, tomato puree (paste) and oregano. Bring to the boil and simmer for 20 minutes until thick. Season.
2. Again and spread it out on kitchen paper to absorb any excess water. Layer the spinach in the base of an ovenproof dish. Sprinkle with nutmeg and season.
3. Arrange the chicken over the spinach and spoon over the tomato sauce. Arrange the lasagne over the tomato sauce.
4. Blend the cornflour (cornstarch) with a little of the milk to make a paste. Pour the remaining milk into a pan and stir in the cornflour (cornstarch) paste. Heat for 2-3 minutes, stirring, until the sauce thickens. Season well.
5. Spoon the sauce over the lasagne and transfer the dish to a baking sheet (cookie sheet). Sprinkle the grated cheese over the sauce and bake for 25 minutes until golden.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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Tricolour Chicken And Spinach Lasagne Recipe