About this recipe:A delicate, creamy white sauce mixture of chicken breast, spinach and ricotta cheese is layered on beds of lasagne sheets and mozzarella cheese. Baked to golden bubbly perfection and enjoyed by the family any night of the week!
450g lasagne sheets
300g frozen chopped spinach
3 cooked boneless chicken breast fillets, diced
675g shop bought white lasagne sauce
450g grated mozarella cheese
1kg ricotta cheese
salt and pepper to taste
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
In a medium bowl combine chicken and two-thirds of the pasta sauce, about 450g; stir together. In a separate bowl combine ricotta and drained, cooked spinach; stir.
In a 20x30cm baking dish, place one layer of lasagne sheets, edges overlapping. Pour over the chicken and pasta sauce mixture and spread evenly. Sprinkle 100g of grated mozzarella over chicken mixture. Top with another layer of pasta. Spread spinach mixture evenly over pasta. Pour remaining pasta sauce over spinach mixture and spread evenly. Sprinkle another 100g of mozzarella over sauce, lay on the final pasta layer and top with remaining mozzarella and salt and pepper to taste.
Bake 50 to 60 minutes, until top is brown and bubbly.