Cheesy chicken lasagne

    1 hour 15 min

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

    1965 people made this

    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

    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 in English (1772)


    Delicious!! Used approx 250g of mozzarella, 100g of mature cheddar and 150g of fresh spinach. Still tasted very cheesy!!  -  18 Dec 2017


    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)


    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)