🍝 Chicken and Spinach Lasagna

Name: Chicken and Spinach Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: 12 sheets lasagna sheets; salt; olive oil; 1 clove garlic; 600 g fresh spinach leaves; 40 g pine nuts; 250 g ricotta; pepper (from the mill); nutmeg (freshly grated); 2 chicken breast fillets (approx. 150 g each); 2 cloves garlic; 6 tomatoes; 1 shallot; 1 tbsp flour; 100 ml dry white wine; 250 ml whipping cream (at least 30% fat content); 4 tbsp crème fraîche; 4 tbsp freshly grated parmesan

1011 kcal · 30 min · 4 servings

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Ingredients

12 sheets lasagna sheets
salt
olive oil
1 clove garlic
600 g fresh spinach leaves
40 g pine nuts
250 g ricotta
pepper (from the mill)
nutmeg (freshly grated)
2 chicken breast fillets (approx. 150 g each)
2 cloves garlic
6 tomatoes
1 shallot
1 tbsp flour
100 ml dry white wine
250 ml whipping cream (at least 30% fat content)
4 tbsp crème fraîche
4 tbsp freshly grated parmesan

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Cook the lasagna sheets in boiling salted water until al dente.
3. Rinse the pasta with cold water and let it drain with a few drops of oil.
4. Crush the garlic cloves through a press.
5. Wash the spinach, remove the tough stems, and blanch it briefly in salted water.
6. Shock the spinach in ice water, squeeze it well, and chop it finely.
7. Mix the spinach with the pine nuts, the pressed garlic, and the ricotta.
8. Season the spinach mixture with salt, pepper, and a pinch of nutmeg.
9. Wash the chicken breast fillets and pat them dry with kitchen paper.
10. Cut the chicken meat into small cubes.
11. Peel the garlic and chop it very finely.
12. Fry the chicken and garlic in two tablespoons of hot oil for one to two minutes.
13. Season the meat with salt and pepper and set it aside.
14. Wash the tomatoes and slice them.
15. Brush a baking dish thinly with oil.
16. Place the first layer of pasta side by side in the dish.
17. Add some tomato sauce to the pasta.
18. Distribute the chicken meat, the spinach mixture, and the tomato slices on top.
19. Place another layer of pasta on top.
20. Repeat the layers with sauce, meat, spinach, and tomatoes.
21. Finish the lasagna with a layer of pasta and a dollop of sauce.
22. Spread the parmesan evenly over the surface.
23. Bake the lasagna in the preheated oven for about 40 minutes until golden brown.

Nutrition per serving

kcal: 1011
Protein: 54 g · Fett/Fat: 51 g · Carbs: 78 g