Creamy Chicken Spinach Lasagna (Printable Version)
# What You'll Need:
01 -
6 strips of chicken tenders.
02 -
1 teaspoon cooking salt.
03 -
½ teaspoon ground black pepper.
04 -
1 teaspoon cayenne powder.
05 -
1 teaspoon ground garlic.
06 -
1 teaspoon herbs from Italy.
07 -
2 tablespoons virgin olive oil.
08 -
5 tablespoons plain butter.
09 -
½ medium onion, diced small.
10 -
1 tablespoon crushed fresh garlic.
11 -
1 teaspoon red pepper flakes.
12 -
5 tablespoons common flour.
13 -
2 cups full-fat milk.
14 -
1 cup thick cream.
15 -
1 cup finely shredded Parmesan.
16 -
2 cups leafy spinach, cut up.
17 -
14-15 flat pasta sheets.
18 -
3-4 cups stringy mozzarella.
19 -
Handful of parsley leaves for topping.
# Preparation Steps:
01 -
Cook pasta sheets until just firm. Coat with a bit of oil so they won't stick together.
02 -
Dust chicken with spices and brown in pan for around 5 minutes each side. Let sit before cutting into chunks.
03 -
Melt butter and cook diced onion with garlic. Toss in spices and mix flour in. Pour milk and cream, stir till thick. Mix spinach and cheese through.
04 -
Start with sauce on bottom, then pasta, chicken bits, and cheese. Repeat three times. Finish with pasta, more sauce and a cheese layer.
05 -
Cover pan with foil, sticking toothpicks up to keep it off the food. Cook at 375°F for 40 minutes. Brown the top for 2-3 minutes. Cool for 15 before cutting.
# Additional Tips:
01 -
Swap in chicken breast if you don't have tenders.
02 -
Grate your own parmesan cheese for better flavor.
03 -
Let it cool down so it cuts clean and neat.