This easy and creamy chicken and spinach lasagne from Jamie Oliver is a comforting, hearty meal that’s perfect for any night of the week. Packed with tender chicken, melty mozzarella, and a rich, velvety sauce, it’s a flexible recipe you can customize with ingredients you already have on hand.
Ingredients Needed
For the sauce:
- 3 tablespoons (42g) butter
- 2 teaspoons minced garlic cloves
- 3 tablespoons (24g) flour
- 2 ½ cups (600ml) whole milk or half-and-half
- Salt, to taste
- ¼ cup (25g) grated parmesan cheese
- 4 ounces cream cheese (115g), softened
For the lasagna:
- ¾ cup (180g) ricotta cheese
- 1 egg
- 8 dried lasagna noodles (about 250g), cooked according to package instructions
- 2 cups cooked chicken (280g), cut into bite-sized pieces
- 2 cups (240g) shredded mozzarella cheese
- ¼ cup (25g) grated parmesan cheese
- 4 cups (120g) baby spinach leaves
How To Make Chicken And Spinach Lasagne
- Preheat the oven to 400°F (200°C). Oil an 8 x 8-inch (20 x 20cm) baking dish.
- Make the sauce: Place a saucepan over medium heat. Add the butter and, when melted and no longer foaming, stir in the garlic and flour. Cook for 30 seconds, then gradually whisk in the milk. Bring to a simmer and cook until the sauce thickens. Remove from heat and stir in the parmesan, cream cheese, and spinach until the spinach wilts.
- Assemble the lasagna: Whisk the egg and ricotta together in a small bowl until blended. Spoon ¼ cup of sauce into the baking dish, then layer with 2 lasagna noodles. Top with ¼ cup ricotta, ⅔ cup chicken, ⅔ cup mozzarella, 1 tablespoon parmesan, and ½ cup sauce. Repeat layers twice more and pour the remaining sauce and parmesan over the top layer.
- Bake uncovered for 20-25 minutes, until the sauce is bubbling.
- Cool for 15-20 minutes before serving.
Recipe Tips
- Don’t overcook the lasagna noodles: Cook them just until al dente to avoid them becoming too soft and mushy when baking.
- Use full-fat milk for a creamier sauce: For the best texture and richness, stick with whole milk or half-and-half instead of low-fat versions.
- Let the lasagna cool before serving: Allowing it to rest for 15-20 minutes makes it easier to cut and ensures the layers stay intact.
- Use a mix of cheeses: If you can, try adding a bit of cheddar or provolone to the mozzarella for added flavor depth.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lasagne cool to room temperature. Once cooled, cover it tightly with plastic wrap or foil and store it in the fridge for up to 3-4 days.
- Freeze: Allow the lasagne to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 350°F (175°C). Cover the lasagne with foil and bake for 20-30 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 270.9
- Total Fat: 6.4g
- Saturated Fat: 2.6g
- Cholesterol: 71.3mg
- Sodium: 435.6mg
- Potassium: 291.4mg
- Total Carbohydrate: 34.3g
- Dietary Fiber: 3.1g
- Sugars: 4.6g
- Protein: 18.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken and Chickpea Curry
- Jamie Oliver Stir-Fry Chicken
- Jamie Oliver Chicken and Chips
- Jamie Oliver Honey And Mustard Chicken Recipe
Jamie Oliver Chicken And Spinach Lasagne
Description
This easy and creamy chicken and spinach lasagne from Jamie Oliver is a comforting, hearty meal that’s perfect for any night of the week. Packed with tender chicken, melty mozzarella, and a rich, velvety sauce, it’s a flexible recipe you can customize with ingredients you already have on hand.
Ingredients
For the sauce:
For the lasagna:
Instructions
- Preheat the oven to 400°F (200°C). Oil an 8 x 8-inch (20 x 20cm) baking dish.
- Make the sauce: Place a saucepan over medium heat. Add the butter and, when melted and no longer foaming, stir in the garlic and flour. Cook for 30 seconds, then gradually whisk in the milk. Bring to a simmer and cook until the sauce thickens. Remove from heat and stir in the parmesan, cream cheese, and spinach until the spinach wilts.
- Assemble the lasagna: Whisk the egg and ricotta together in a small bowl until blended. Spoon ¼ cup of sauce into the baking dish, then layer with 2 lasagna noodles. Top with ¼ cup ricotta, ⅔ cup chicken, ⅔ cup mozzarella, 1 tablespoon parmesan, and ½ cup sauce. Repeat layers twice more and pour the remaining sauce and parmesan over the top layer.
- Bake uncovered for 20-25 minutes, until the sauce is bubbling.
- Cool for 15-20 minutes before serving.
Notes
- Don’t overcook the lasagna noodles: Cook them just until al dente to avoid them becoming too soft and mushy when baking.
- Use full-fat milk for a creamier sauce: For the best texture and richness, stick with whole milk or half-and-half instead of low-fat versions.
- Let the lasagna cool before serving: Allowing it to rest for 15-20 minutes makes it easier to cut and ensures the layers stay intact.
- Use a mix of cheeses: If you can, try adding a bit of cheddar or provolone to the mozzarella for added flavor depth.
Jamie Oliver Chicken And Spinach Lasagne