Chicken and Spinach Lasagne

Name: Chicken and Spinach Lasagne
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 40 g butter; 2 large garlic cloves, finely chopped; 100 g button mushrooms, thinly sliced; 3 tbsp plain flour; 600 ml milk; 100 g cream cheese; 50 g freshly grated Parmesan cheese; 150 g baby spinach leaves; 1 large egg; 250 g ricotta cheese; 1 tbsp chopped fresh flat-leaf parsley; 8 large no-cook lasagne sheets; 400 g cooked chicken, cut into bitesized pieces or shredded; 200 g grated mozzarella cheese; sea salt and freshly grated black pepper; sea salt and freshly grated black pepper; dressed green salad

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 10

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This recipe is perfect for batch cooking by simply doubling the ingredients or making individual lasagnes. Alternatively, make this on a Sunday with the leftovers from your roast and keep it in the fridge for up to three days for a hassle-free meal. It’s also an excellent way to use a rotisserie chicken, which most supermarkets are selling now.

Ingredients

Main course

Ingredients

Method