Today I am joining the Creative Sunday initiative with enthusiasm. I want to share with you a special and comforting recipe: chicken lasagne with spinach and béchamel sauce. This recipe is not only delicious, but also packed with health benefits. It's a nutritious and balanced option that will please the whole family, mine was really pleased.
This lasagne is perfect to enjoy during lunch with our loved ones. I have prepared it with love and dedication, especially to welcome my beloved son who has just returned from a trip. He has a particular taste for chicken, so I'm sure this lasagne will be a hit, I hope you'll try it and that you'll love it as much as we do!
Without further ado, here are the ingredients and the step-by-step:
For the chicken stuffing:
- 1/2 chicken breast, -200 grams of fresh spinach -1 medium onion, - 4 cloves of garlic, - 200 grams of homemade tomato sauce, - 2 cups of chicken stock, -1 teaspoon of dried oregano, - Salt to taste, - Pepper to taste, -2 tablespoons of - oil, - garlic powder, - cumin powder.
For the béchamel sauce:
- 2 tablespoons butter, - 2 tablespoons all-purpose flour, - 2 cups liquid milk, - Nutmeg to taste, - Salt and pepper to taste.
For the lasagne:
- 12 sheets of lasagne pasta, -200 grams of grated mozzarella cheese.
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧: 𝕊𝕖𝕡𝕥 𝕓𝕪 𝕤𝕥𝕖𝕡:
- In a large frying pan, heat a little oil over medium heat. Add the onion and garlic, previously cut into squares, and sauté until translucent.
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- Then add the fresh spinach, previously washed and cut into small pieces, and cook until wilted. When they are soft, add the cooked and shredded chicken and stir.
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- Add the chicken stock and homemade tomato sauce.
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- Season with oregano, cumin and garlic powder, season with salt and pepper and simmer for 20 minutes, stirring until the mixture is well integrated and has reduced. Set aside.
- Now prepare the béchamel sauce, place the frying pan on a medium heat and melt the butter, then add the flour and cook for 2 minutes, stirring constantly.
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- When we notice that the flour has been impregnated with the fat, pour in the liquid milk while whisking to avoid lumps, continue cooking the sauce until it reaches a smooth consistency.
- Season with salt, pepper and a pinch of nutmeg, turn off when thickened, set aside.
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- To begin with, we turn the oven on at 180 Celsius and then, in an ovenproof dish, we place a layer of béchamel sauce on the bottom.
- Place a layer of lasagne sheets on top of the béchamel sauce.
- Add a layer of the chicken and spinach filling, then sprinkle with a little grated mozzarella.
- Repeat the layers (pasta, chicken and spinach filling, béchamel, mozzarella) until all the ingredients are used. Finish with a layer of bechamel sauce and sprinkle grated Parmesan cheese on top to gratinate and finish with tomato sauce.
- Cover the tray with greaseproof paper and bake for 25 minutes, then check and remove the paper, bake for another 15 minutes, or until the top is au gratin.
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- Slice and serve hot.
- We enjoyed this delicious lasagne and the presence of my son made the experience even more rewarding. Sharing this moment together added a special touch to our Sunday lunch.*
- A thousand blessings.
