Friday, 28 May 2010

Creamy Chicken and Spinach Lasagna

Well I was planning for my next post, a yummy bruschetta covered in saucy vegetables and topped with a fried egg,

when I came across the pics for this incredible lasagna I made a while ago.
 This recipe is similar to the one I published way back in July last year, Baked Chicken and Spinach Bechamel Pasta.

I thought this  would be a very good follow up from the previous post as  you could use your roast chicken leftovers for the filling. Also if you have some cooked or frozen spinach at hand, you could have this wonderful meal on the table in less than an hour.

I used some nice chicken breasts that were half price in the local butcher's for this recipe, but I think it's better  with leftover roast chicken as it adds more flavour.

The contrast of textures and flavours between the bechamel, the chicken and the spinach really made for a truly delicious yet light lasagna, perfect for the hot weather!


Serves 4


4 large chicken breasts or 500gs of cooked chicken
1 large chopped onion
3 medium chopped cloves of garlic
1 tbsp of extra virgin olive oil
2 to 3 cups of cooked spinach (boiled or steamed)
500mls of Bechamel sauce-recipe for which can be found here
100 gs of freshly grated parmigiano/parmesan
100gs of fresh  mozarella, sliced
Some fresh basil leaves
500gs of fresh or dried lasagna sheets


Pre-heat your oven to 220 degrees
If you're using uncooked chicken, fry the breasts in some olive oil until golden brown. Remove and set aside.

   Make your bechamel sauce.

 Gently fry your onions until soft and add your garlic. Fry for a couple of more minutes on a low heat.

Tear the chicken into bitesize pieces.

Add your chicken and spinach to the onion and garlic mixture in the frying pan.

Add your bechamel sauce and parmigiano cheese and mix it all well.

Spread some of the mixture on the bottom of your oven dish.

Place your lasagna sheets on top of it.

Spread some of the chicken and spinach mix on the pasta, then top it up with some slices of the mozarella, chopped basil and parmagiano cheese.
Thats your first layer. Repeat the process until you have used your mixture up.

Cook in the oven for 30 to 40 minutes until nice and golden.

 Serve with some warm crusty bread.
        P.S. You could omit the chicken and have this as fully vegetarian Cheese and Spinach Lasagna. Just as delicious!!



  1. very delicious looking. Love the fried egg on the mom used to put hard boiled eggs in the lasagna`! not too many folks do the sauce on this chicken....

  2. Are you psychic Ruth? Here I am roasting chicken (for the second time in my life!) and thinking about what I can use it in tomorrow.
    Voila! You give me the answer! Thankyou!

  3. Personally I am in love with that creamy spinach! So good.

  4. as I finish up the weekend of BBQ and grilling, I know what in store for next week - thanks for a wonderful recipe - gonna be on our plates in a few

  5. This is so scrumptious - pasta was never in better company. I love spinach every which way and when you make it creamy, I do swoon!

  6. This looks so yummy! What a delightful meal!

  7. Your lasagna sounds terrific! So good with spinach!

  8. Wow, what a nice version of this kind of dish that has everything in it...all the veggies and the idea of the creamy sauce.

  9. ...lasagna with super-creamy spinach is out of this world..I make mine with ground beef but your chicken lasagna is a lot healthier...

  10. This dish looks so yummy! I love lasagna and I don't think I've ever had a chicken one, now I can remedy that short coming.

  11. Wow this looks delicious, I love lasagna, thanks for the recipe.