Chicken and Spinach Lasagne


Hi boys and girls, so here is my first post on number 2 on the list: learn to cook. I actually made this on Monday, but have not got around to posting it until today; I have no excuse for this whatsoever. Ok so I made this meal using the recipe for chicken and spinach cannelloni that can be found in Jamie Oliver’s book ‘Save with Jamie’, but I used lasagne sheets instead of cannelloni because I have been told that stuffing those cannelloni tubes is messy and difficult. For this recipe (like the others in the book) you are supposed to use leftover chicken (which is how you save money) but we didn’t actually have any leftover chicken so I used a couple of chicken breasts.

Here is the recipe (Serves 6):

1 Onion

Olive Oil

500g frozen Spinach

2 tablespoons plain flour

2 teaspoons of English mustard

200ml semi-skimmed milk

150g cooked chicken

1/2 bunch of fresh basil (approx. 15g)

60g cheddar cheese

Lasagne sheets (the original recipe called for 16 dried cannelloni tubes)

2 cloves garlic

1-2 pinches of dried chilli flakes (we didn’t have any so I didn’t use them)

2 x 400g tins of chopped tomatoes.

Ok, so you preheat the oven to 180 C/350 F/gas 4. Then peel and chop the onion before cooking it in olive oil in a pan on medium heat until it’s soft. Next stir in the frozen spinach and cook with a lid on for about 8 minutes to defrost and then stir in the flour and mustard. Then gradually add the milk, stirring constantly until you have a green, creamy sauce. Remove from the heat and then chop and add the chicken and basil leaves (keeping the stalks, they’ll come in later), then grate half of the cheese and mix well. Put the mixture into an oven dish and put a layer of dried lasagne sheets on top (I didn’t put an amount because it depends on the size of your dish, but basically enough to cover the mixture). Once that is done put the dish to one side and wipe out the pan you were using to cook the mixture in and return it to medium heat. Peel and chop the garlic and basil stalks and put in the pan with a bit more olive oil and cook until golden. Add the chilli flakes (if using) and tip in the tomatoes, part filling the tin with water to make sure you have all of the tomato out. Bring it to the boil for a couple of minutes then pour over the assembled lasagne and grate the remaining cheese over the top. Bake at the bottom of the oven for 30 minutes. And that’s it! I thought it tasted good and apparently so did my family so that’s great! Ok, see you on Friday after my next skating lesson!


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