Who doesn’t love a gorgeous lasagna? In this case, I hadn’t even planned it, it was one of those “stare into the fridge” meals. I had some leftover roasted chicken with carrots and some ricotta cheese… and the rest just magically appeared, hehehe! The final result was fantastic, especially because the chicken was already cooked and starting to dry out, so mixing it with béchamel sauce made the chicken much creamier and more luscious.
Another wonderful thing about lasagna is that it creates a bunch of meals effortlessly, you can cut cubes of lasagna, wrap them in plastic wrap, and pop them in the freezer for ready-made meals. Just remove the plastic and microwave (though it’s never quite as good as fresh from the oven, hehehe).
This is an amazing chicken lasagna, with ricotta cheese giving it a more luxurious mouthfeel and the spinach providing that sweet, herby layer that only spinach can deliver. With lots of cheese and béchamel sauce, this is a rich and delicious lasagna to try at home. Lets check the recipe!
Homestyle Creamy Chicken Ricotta Spinach Lasagna with Béchamel
Nothing like a homemade lasagna and this one with creamy chicken, ricotta cheese and spinach its a simple and delicious variation.
Ingredients
- Lasagna Pasta – 200g (+/- 16 sheets)
- Chicken – 2 thighs (Already Cooked, Shredded)
- Ricotta Cheese – 250g
- Carrot – 1 (Cooked)
- Garlic – 3 (Cooked)
- Onion – 1 Small
- Spinach – 400g
- Flour – 3 Tablespoons
- Butter – 3 Tablespoons
- Milk – 500ml
- Parmesan Cheese – For Sprinkling (Grated +/- 2 Tablespoons)
- Olive Oil – As Needed
- Oregano – A Pinch
- Paprika – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by preparing a béchamel sauce. In a small saucepan, combine the flour, butter, and a pinch of salt, mixing until it forms a small ball of dough.
- Then add very hot milk, stirring constantly. You will stir, add milk, then stir, then add more milk, allowing the dough to absorb all the milk and finally creating a very creamy béchamel sauce.
- When the béchamel sauce is ready, add a little grated Parmesan cheese in it, I would say about two tablespoons, mix and set aside.
- In a frying pan, add the chopped onion, spinach, a pinch of salt, and a drizzle of olive oil. Sauté a little just to give the spinach more aroma. When it is tender, remove from the heat.
- Preheat the oven to 180ºC (350°F) (or whatever the lasagna pasta package recommends).
- Now assemble the lasagna, making layers of béchamel sauce, lasagna pasta, spinach, a little ricotta cheese, more pasta, more béchamel sauce, shredded chicken, more pasta, and so on until you finish with a layer of pasta, which you will cover with the rest of the béchamel sauce. In my case, I had two layers of chicken and two of spinach and ricotta.
- Sprinkle the lasagna with a pinch of grated Parmesan cheese and bake for about 40 minutes until golden brown and cooked through. Remove from the oven and it’s ready to serve. Bon appétit!
I always save a good portion of béchamel aside to ensure I can generously cover the top at the end! ;D
This lasagna freezes beautifully, cut into individual portions, wrap tightly, and freeze for up to 3 months.
For extra richness, try mixing a whisked egg into the ricotta cheese before layering.
Make sure your spinach is well-drained to prevent the lasagna from becoming watery.
Let the lasagna rest for 10-15 minutes after baking for easier slicing and serving.
The secret to perfect layers is not overfilling each one, less is more when building your lasagna masterpiece!
This recipe for Homestyle Creamy Chicken Ricotta Spinach Lasagna with Béchamel was originally created on BakeAfter.com. Esta receita de Lasanha de Queijo Ricotta e Frango Guisado foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 183 calories; 9.6 g fat; 13.3 g carbohydrates; 11.7 g protein.Did you try this recipe?
Let me know how it turned out for you! What do you think of these diferent types of lasagna 😛 Leave a comment below ;D
