Creamy spinach chicken lasagne meal image

Creamy spinach chicken lasagne

Moy Park Chicken Fillets are layered with a creamy white sauce with spinach, Mozzarella and Parmesan. Baked until bubbly, this is a perfect make-ahead party food.

20 mins Prep Time 45 mins Cook Time 10 People Servings


400g Moy Park Chicken Fillets, cubed
Salt and black pepper
1 tbsp olive oil
80g butter
1 onion, chopped
1 garlic clove, minced
60g plain flour
475ml chicken stock
350ml milk
200g Mozzarella, grated
80g Parmesan, grated
3 tsp dried mixed herbs
9 lasagne sheets, cooked according to package instructions and cooled
300g Ricotta
400g frozen spinach, thawed and drained


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Heat the oil in a large saucepan over a medium-high heat. Season the chicken with salt and pepper, then add to the pan in batches, cooking for a few minutes per side until browned all over. Remove from the pan and set aside.
  3. Melt the butter in the pan and add the onion and garlic. Cook for a 2-3 minutes until tender, stirring frequently.
  4. Stir in the flour to coat. Stir in the stock and milk and bring to a boil, stirring frequently for about one minute until the mixture begins to thicken. Season with salt and pepper.
  5. Stir in half of the Mozzarella and Parmesan. Season with the dried herbs. Remove from the heat and set aside.
  6. Spread one-third of the sauce into the bottom of a large, rectangular baking dish. Layer with one-third of the cooked and cooled lasagne sheets.
  7. Spread over half of the Ricotta, spinach and the chicken.
  8. Add another layer with one-third of the lasagne sheets, one-third of the sauce and the remaining Ricotta, spinach and chicken.
  9. Top with the remaining lasagne sheets, spread over the rest of the sauce and scatter over the remaining Mozzarella and Parmesan.
  10. Bake for 35-40 minutes until the top is melted and browned and the sides are bubbling. Leave to cool slightly for about 10 minutes before slicing to serve.

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