Prep. Time 20′ Cooking Time 45′ Serves 6
Ingredients
For the lasagna:
- 12 lasagna sheets
- 3 chicken breasts, finely chopped
- 1/3 cup olive oil
- 1 clove of garlic
- 500g fresh or frozen spinach (thaw if frozen)
- 800g diced tomatoes
- 1 tsp sugar
- 1/2 cup dry white wine
- 1 cup heavy cream
- Salt
- Freshly ground pepper
For the béchamel sauce:
- 50g butter or olive oil
- 2 tbsp flour
- 600g fresh warm milk
- A pinch of nutmeg
- 1 cup grated gruyère cheese
Instructions
- Blanch the spinach for 2′ in boiling salted water and then transfer it to a bowl with ice water to stop the cooking.
- Drain it in a colander.
- In a pan add some olive oil, sauté the chicken with the garlic for 8′-10′ over medium heat.
- Deglaze with the wine and after the alcohol has evaporated, add the tomatoes and sugar.
- Cover with a lid and let it simmer for 10′.
- Season with salt and pepper.
- In a small pot, melt the butter over medium heat and add the flour.
- Stir and cook for 3′, then gradually add the milk, constantly stirring to prevent lumps.
- Grate in the nutmeg.
- Once it starts to thicken, remove from heat and add the grated cheese.
- Stir and season with salt to taste.
- In an oiled ovenproof dish, spread a layer of the cooked chicken.
- Place half the lasagna sheets on top.
- Spread a layer of béchamel sauce over the lasagna sheets, smoothing it out with the back of a spoon.
- Place all of the spinach in a single layer on top.
- Repeat with another layer of lasagna sheets (6 pieces), béchamel sauce, and the rest of the chicken.
- Finish with the remaining béchamel sauce and sprinkle the grated gruyère cheese on top.
- Bake in a preheated oven at 180°C for 45-50 minutes, until golden brown and crusty.
Enjoy!
Source: Argiro Barbarigou
