Ingredients
- 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
Method
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- 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.
- Melt the butter in the pan and add the onion and garlic. Cook for a 2-3 minutes until tender, stirring frequently.
- 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.
- Stir in half of the Mozzarella and Parmesan. Season with the dried herbs. Remove from the heat and set aside.
- 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.
- Spread over half of the Ricotta, spinach and the chicken.
- Add another layer with one-third of the lasagne sheets, one-third of the sauce and the remaining Ricotta, spinach and chicken.
- Top with the remaining lasagne sheets, spread over the rest of the sauce and scatter over the remaining Mozzarella and Parmesan.
- 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.