Chicken, Garlic & Spinach Lasagna


Meat Sauce:
2 chicken legs or 4 thighs boned and cut into small bite size
*** You can use breast meat but I find the dark meat sweeter and has more flavour.
1 Package of frozen spinach
1 medium onion chopped
4 cloves garlic finely chopped
250 ml / 1 1/4 cups chicken broth
2 teaspoons Worcestershire Sauce (or Balsamic Vinegar)
Salt & Pepper
** I also used a handful of sliced mushrooms for added texture.
Cheese Sauce:
3 Tablespoons butter
40 g / 1/3 cup All Purpose Flour
600 ml / 2 1/2 cups Milk
1 teaspoon Yellow Mustard powder
150 g / 1 1/2 cups grated cheese
Choose your favourite cheese. I used Cheddar.
Salt & Pepper
Lasagna sheets:
Lasagne sheets - for 3 layers.
I used Spinach lasagne sheets


Make the meat filling
Peel & chop onion, garlic (and mushrooms if using) then add to a pan with 1 tablespoon olive oil.
Lightly fry until the onions are soft and translucent (not brown as this will make them taste bitter)
Add your chicken and cook, stirring in the pan with the other ingredients. Your chicken should be cut into bite sized pieces. Add the broth, spinach and Worcestershire Sauce and leave to simmer very low whilst you make the cheese sauce. Season if you wish with salt & pepper.
Make the Cheese Sauce
Melt butter in pan under gentle heat
Add Flour & mustard powder and beat until smooth paste and take pan off the heat.
Slowly add the milk, a little at a time and combine until smooth, then add a little more milk, combine. Continue until all the milk is used.
Return to gentle heat, and keep stirring until thick This will take about 5 minutes so be patient and keep stirring!.
Add 3/4 of the grated cheese and combine. The remaining 1/4 of the cheese is for the top of the lasagne.
Preheat oven to 170 C / 325 F / Gas 3
Build the lasagne. Start with a layer of 1/3 of the meat sauce on the bottom of the pan, then a layer of lasagne sheets, then cheese sauce. Repeat these layers, ending with the cheese sauce as the final top layer. Then sprinkle the remaining grated cheese on top.
*** you should be able to make 3 layers of lasagne sheets.
Place in the oven for 1 hour. **** I would advise to place the lasagne on a baking tray to catch any drips. When done, remove and leave to set for 30 minutes. If you try and cut the lasagne when it is piping hot it is too slushy. Allow to firm up a little then you can make nice portions and get the lasagne from the pan using a fish slice.
For a full step by step photo guide to the recipe please visit:


The smells coming from the oven when this is cooking is simply wonderful! Here I made a simple chicken, garlic and spinach lasagne, full of flavour and oh so delicious! I made it as simple as possible, and also used Spinach lasagne pasta sheets for a nice colour. It is a very filling dish, so beware! What looks like a small portion on your plate is certainly going to fill your tummy! Please enjoy!




Wednesday, January 8, 2014 - 5:01am


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