Cheesy chicken lasagne

    Cheesy chicken lasagne

    (2152)
    154saves
    1hr15min


    1910 people made this

    About this recipe: A chicken and spinach lasagne with a creamy white cheese sauce. My kids love it.

    Ingredients
    Serves: 12 

    • 9 lasagne sheets
    • 125g butter
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 70g plain flour
    • 1 teaspoon salt
    • 475ml chicken stock
    • 350ml milk
    • 425g grated mozzarella cheese, divided
    • 80g grated Parmesan cheese, divided
    • 1 tbsp chopped fresh basil, or 1 tsp dried
    • 1 tbsp chopped fresh oregano, or 1 tsp dried
    • 1/2 teaspoon ground black pepper
    • 500g ricotta cheese
    • 275g cubed, cooked chicken meat
    • 600g frozen spinach, thawed and drained
    • 1 tablespoon chopped fresh parsley
    • 4 tbsp grated Parmesan cheese for topping

    Method
    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Cook lasagne sheets in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
    2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the stock and milk, and boil, stirring constantly, for 1 minute. Stir in 1/2 of the mozzarella cheese and 1/4 of the Parmesan cheese. Season with the basil, oregano and black pepper. Remove from heat, and set aside.
    3. Spread 1/3 of the sauce mixture in the bottom of a 22x33cm baking dish. Layer with 1/3 of the lasagne sheets, the ricotta and the chicken. Arrange 1/3 of the lasagne sheets over the chicken, and layer with 1/3 of the sauce mixture, spinach and the remaining mozzarella cheese and Parmesan cheese. Arrange remaining lasagne sheets over cheese, and spread remaining sauce evenly over sheets. Sprinkle with parsley and 4 tbsp Parmesan cheese.
    4. Bake 35 to 40 minutes in the preheated oven.
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    Reviews & ratings
    Average global rating:
    (2152)

    Reviews in English (2141)

    by
    1099

    I can't rave about this recipe enough! It was absolutely fabulous! I only added about 1 1/2 pks of the spinach, and mixed the spinach, ricotta & chicken together for easy layering. I used fresh (refrigerated), no-boil noodles and just let them cook in the sauce. I did add about 1/2 cup white wine to the sauce and added a lot more garlic. I did add almost twice the amount of ricotta and added a few extra cups of mozzerella. (There's no such thing as too much cheese in my house My husband and friend who came over for dinner couldn't get enough!. Definitely elegant and interesting enough to serve at a dinner party, but great for any family dinner as well. I was just really pleased with this meal. **Addendum 8/24/04--I just wanted to add that recently I began using fresh spinach in this recipe and it improved greatly. I de-stemmed the spinach (about 1 lb bag) and then threw it in a pan with 1 tablespoon olive oil. Cooked it down until it was tender and bright green. The frozen spinach is mostly stems, so substituting fresh spinach took care of that problem  -  30 Mar 2003  (Review from Allrecipes US | Canada)

    by
    459

    my sister absolutely loves this dish! whenever she comes to visit from college, she begs me to make it. to kick up the flavor in the chicken, i marinate it overnight in a combination of roasted garlic (garlic drizzled w/ olive oil and put in the oven until it's soft and sweet), FRESH basil (nothing compares to the flavor) olive oil, and a splash of lemon juice. then i grill the chicken for additional flavor. it really makes it rustic. I add a layer of sauteed veggies (onion, garlic, fresh garlic, mushrooms, matchstick carrots, and zucchini). Mine ends up going: sauce, noodles, ricotta/spinich mixture, chicken, sauce, noodles, ricotta/spinich, veggies, sauce, noodles, ricotta/spinich, chicken, sauce, cheese. It is so good!  -  25 Nov 2005  (Review from Allrecipes US | Canada)

    by
    427

    The only way I could describe this dish is havenly. It is pretty rich though so I won't be making it often and I felt like I dirtied every pan I own. I made a few adjustments and have a few more that I will try next time I make it. For the sauce I added about two teaspoons of chopped garlic from a jar and thought it was perfect. I didn't chop my onions fine enough though. I recommend you chop them very fine. I only had one 10 oz can of chicken broth so I made up the rest of the two cups of broth with white wine. I used the amount of oregano and basil called for and thought that was perfect. But the wine may have hidden some of the taste. I added salt and pepper at the very end based on taste. I am not sure how much I added. The recipe is not clear if the noodles should be precooked, so I used no bake noodles. I baked the chicken in the oven with no spices. The chicken itself didn't have much flavor, but you don't miss it with everything else going on. I used a 16 oz package of spinach and was still a little too much in my opinion. Next time I will use one 10 oz package. I didn't pay attention to how the recipe said to layer, because it didn't make any sense to me. I put a third of the sauce in the pan, a layer of noodles, half of the chicken, spinach, and ricotta. Then another layer of noodles, 1/3 of the sauce, rest of the chicken, spinach and ricotta. The final layer of noodles and sauce. Then the mozzerella and parm. cheese. Because I made ahead of  -  20 Feb 2003  (Review from Allrecipes US | Canada)

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