Lasagne with chicken and spinach

Last Updated on December 13, 2024

Platters of Italian lasagna interspersed with pieces of roasted chicken, sautéed spinach and carrots, topped with cream sauce, sprinkled with grated cheese, baked in the oven until golden brown.

Ingredients:

400-500 g of chicken, preferably breast fillets 500 g fresh spinach 300 g grated parmesan (eidam) 200 g frozen baby carrots 800 ml cream 33% 3 tbsp spicing mix, such as Vegeta 2 tbsp instant roux 2 tablespoons butter 2 tbsp oil freshly cracked white pepper salt For the dough: 400 g of flour 2 pcs of egg water salt

Procedure:

1. First, prepare the lasagna dough; make a smooth dough with flour, eggs, salt and water and let it rest for a while
2. Divide the dough into 3 sheets and roll out each sheet into rectangles, choosing the size according to the shape and dimensions of the baking dish 3. Cut the chicken breasts into noodles, season with salt and fry in oil
4. Rinse the spinach, boil it in boiling water and let it drain thoroughly
5. Pour the cream into the pot, add the roux, butter and boil for a while, stirring constantly, season the thick white sauce with vegetation, pepper and salt
6. Pour a layer of white sauce in the bottom of the baking dish, place a sheet of dough, on top of it part of spinach, chicken and baby carrots, pour again the sauce, cover with dough and repeat the process
7. Finish with a slice of dough, pour the sauce over it and sprinkle generously with cheese
8. Bake in a preheated oven at 180 °C for about 50 minutes, until golden brown
9. Let the lasagne rest for a while after removing it from the oven, then cut it into individual portions and serve.

Note:

The picture shows lasagne in vegetarian version, i.e. without meat.