150g spinach washed
9 sheets dried, no pre-cook lasagna
2 chicken breasts (about 110g each) thinly sliced
Sauce
60g butter
1 small onion
1 garlic clove crushed
60g plain flour
350ml chicken stock
300ml milk
110g cheese, grated
50g freshly grate Parmesan (reserve 4T for the topping)
salt, pepper and freshly grated nutmeg, to season
2T breadcrumbs
METHOD
Preheat oven to 200 degrees. Melt the butter in a medium pan and saute the onion for 5-6 mins until softening and just starting to turn golden. Add the garlic and cook for 1 minute then stir in the flour and cook another minute. Remove from heat and gradually (so it doesn't go lumpy) stir in the stock and milk. Cook over a medium heat, stirring until sauce thickens and comes to a simmer. Remove from heat, cool for a minute then stir in cheeses and season well.
Cook Spinach in a large pan until wilted. Cool, then squeeze out as much liquid as possible and roughly chop.
Put a thin layer of sauce in the bottom of your preferred lasagna dish and add a layer of lasagna sheets. Scatter over with spinach and chicken and then cover with sauce. Repeat process with remaining ingredients. Top with remaining sauce and sprinkle breadcrumbs and reserved Parmesan. Bake for 40-45 min until piping hot in the centre. Allow to stand for 15 mins before serving.
TIP
I used frozen spinach and found there was way to much in the recipe, so play around with how much you put in, start off cautiously as its pretty overpowering. I thought this recipe sounded way to rich especially for little tums, but its not as rich as I expected.
ELLA-ometer First time Ella has tried a 'white sauce' based Lasagna and she really enjoyed it, but couldn't eat too much. Next time I will serve a smaller portion with vegetables on the side
ZACH-ometer For the fussy eater he is, he did well. He can't keep down rich foods, but a small portion of this ok. Both kids still prefer my tomato sauce based Lasagnas.
Source: Annabel Karmels 'Fussy Eater' Cookbook
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