Chicken & Spinach Lasagne



  • 6 lasagne sheets
  • 1 tbsp oil
  • 1 finely diced onion
  • 1 finely chopped
  • Pepper
  • 250g shredded chicken
  • 100g spinach
  • 250g ricotta
  • 250g mozzarella
  • 250ml double cream
  • 200ml chicken stock
  • 50g parmesan cheese


1. In a pan, gently fry onion in oil for 2 minutes. Add pepper and fry for another 2 minutes.

2. Tear ricotta and mozzarella cheese into smaller chunks. Add vegetable stock, both cheeses, and cream to the pan with onion and mix over low heat until the cheese has melted.

3. Add spinach to the pot and stir for a few minutes until wilted. Stir in chicken.

4. Layer one-third of the mixture in a lasagna dish, top with lasagna sheets, and repeat until the final third of the mix is added. Then add parmesan on top.

5. Cook in the oven at 180°C or gas mark 5 for 20-25 minutes until the top is golden brown and the lasagna is bubbling nicely.

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