Monday, October 8, 2012

Chicken and Baby Spinach Lasagne

 So I made this delicious dish and was going to post the recipe when I realised that actually I had no idea how much of what I had see I cook like that...a'la my mom - a great cook!!...we just pour in milk and stop when it looks enough - a chunk of butter...yes seems enough...a sprinkle of this and pinch of that...

 So I remade it tonight for family coming for dinner and took the time...
 to count and measure everything...
     So here goes...

You will need:
1 small onion - finely chopped
3 large carrots - peeled and finely chopped
4 free range skinless chicken breast - sliced
  4 spring onions - sliced
  1 Punnet of mushrooms - sliced (never used any last time!)
  1 cup of corn
  1 tin of chopped tomatoes
a bag of baby spinach leaves
  Tomato sauce
 Freshly ground black pepper
1 cup of white wine
1 box lasagne sheets

750ml full cream milk
80 - 100 grams butter
150 grams cheese - grated
2 - 3 heaped Tblspoons cornflour
salt and pepper to taste
(half tsp of mustard if you have)
extra cheese for sprinkling on the top

Place all the ingredients into a large pot - except the lasagne sheets and spinach.
Add a cup of water or so, the white wine, and about 4 Tablespoons of tomato sauce or half a small tin of tomato paste - I prefer tomato sauce as it is not as strong as the paste.
Bring to the boil, then turn down and let it simmer until nicely cooked. 
About half an hour or so, frequently giving it a stir.
It should look nice and saucy by now.
Wash the baby spinach leaves well, place in a colander and pour a kettle of boiling water over it - just to wilt it. Set aside.
Now make the cheese sauce. In a pot bring the milk and butter, salt and pepper to boil.
In a bowl add the cornflour and mix into a smooth paste with some water.
Once the milk is boiling add the cornflour to thicken and whisk well.
Add the grated cheese - turn down the heat and allow to thicken and melt nicely.
Taste and add more salt and pepper if needed.
If you have some mustard, add a little, it always gives cheese sauce a lovely flavour.

Now start to assemble the dish - add a layer of your tomato, veg and chicken sauce to the base of the oven dish. Add a layer of spinach leaves, then a layer of pasta sheets...continue to layer until all finished. Top with the cheese sauce and sprinkle with a little more grated cheese.
Place in the preheated oven at 180 degrees clecuis for approx 30 - 40 minutes.
Take out and allow to stand for a few minutes before serving with 
a big bowl of green salad and fresh bread...


  1. Hi Shelley - LOVE your blog!! Cara xxx

  2. Thank you for the visit...give some of the biscuit recipes a can do it!!! Great to see you yesterday. LOL X

  3. Just what I feel like for dinner. Loved that it all gets cooked together and then assembled. So simple. Soon we will be needing some comfort food over here - we have had the sunniest Sept/Oct in a 170 years (!), and the weather looks set to turn by the weekend, and then it is going to be properly cold and wet! Hugs to all!

  4. We having strange weather, still cold...this lasagne is yum and yes just pop all in the pot and cook, so easy. Love to all and stay warm. Cant wait to see you all again....

  5. Yum! Will have to try this one soon. Thanks for sharing, Shelley! Xxx

  6. it is easy and my children love it!!

  7. I made this tonight. Worked perfectly. Everyone loved it. Made it with ordinary spinach, and no spring onions (because that was what was in the fridge).... I'm sure that is perfectly acceptable here on this blog!!!
    Thanks for writing this up. (currently I'm using your blog for inspiration in the kitchen each week!)

  8. yes yes yes that is the idea, being able to substitute or leave out ;-)...prefectly acceptable...not being bound by a recipe!!
    Glad you all enjoyed it!