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.
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
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.
Your local Northern Ireland Moy Park stockist: