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Ingredients
Spinach and Chicken Lasagna
- Ingredients
- 12 sheets Lasagne noodle
- salt
- olive oil
- 1 garlic clove
- 600 grams fresh Spinach
- 40 grams Pine nuts
- 250 grams Ricotta cheese
- freshly ground peppers
- freshly grated Nutmeg
- 2 Chicken breasts (150 grams or approximately 5 oz each)
- 2 garlic cloves
- 6 Tomatoes
- 1 shallot
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 250 milliliters Whipped cream (at least 30% fat content)
- 4 Tbsps Crème fraiche
- 4 Tbsps freshly grated Parmesan
Preheat the oven to 180°C (approximately 350°F).
Precook the lasagna noodles in boiling salted water until al dente. Rinse in cold water, drain well and drizzle and with a few drops of oil. Peel and press the garlic. Rinse and trim the spinach and blanch in salted water. Quench in ice water, drain, squeeze out the excess water and chop. Stir the spinach together with the pine nuts, garlic, and ricotta, and season with salt, pepper, and nutmeg. Rinse the chicken breasts, pat dry, and chop. Peel the garlic and chop finely. Saute for 1-2 minutes with the chicken in 2 tablespoons hot oil. Season with salt and pepper and set aside. Rinse the tomatoes, cut out the stems and cut the flesh into slices. Peel the shallot, chop finely and fry in 2 tablespoons hot oil. Sprinkle with the flour and deglaze with the white wine. Simmer briefly and add the cream and the crème fraîche. Season with salt and nutmeg and set aside.
Brush a baking dish with oil and arrange the first layer of noodles side by side. Top with some sauce and then chicken, spinach, and tomatoes. Repeat the same procedure again and finish with pasta and some sauce on top. Sprinkle with Parmesan and bake until golden brown, about 40 minutes in the preheated oven. Allow to cool slightly, slice and serve on warm plates.