Ruddy lasagna with spinach and chicken under béchamel sauce
6 servings
45 minutes
Rosy lasagna with spinach and chicken under béchamel sauce is a refined dish of Italian cuisine, captivating with its delicate taste and appetizing golden crust. Lasagna, being a classic Italian treat, has evolved in various variations, but the combination of chicken fillet with spinach and velvety béchamel sauce gives it a special softness and richness. The rich creamy flavor of the sauce is complemented by the aroma of nutmeg and white pepper, while layers of cheeses—mozzarella, parmesan, and Russian—create a delightful texture. This lasagna is perfect for a cozy family dinner or a festive lunch, delighting with its rich aroma and balanced flavor notes. The ideal combination of tender meat, fresh spinach, and creamy sauce makes this dish worthy of attention from true gourmets.
1
First, we preheat the oven to 200 degrees.
2
In the meantime, we clean the chicken from tendons and chop it finely with a knife or in a blender. Then we fry it in olive oil for about three minutes. Remove from heat, lightly salt and pepper, and add thawed spinach. Mix well.
- Chicken fillet: 1 kg
- Frozen spinach: 200 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Now let's proceed to the béchamel sauce. Melt the butter and add the flour, frying until golden. Once the flour is browned, add the cream, white pepper, nutmeg, and crushed garlic.
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
- Cream: 500 ml
- Ground white pepper: to taste
- Nutmeg: to taste
- Garlic: 1 clove
4
Don't forget to stir all the time, and everything will turn out great! Has it thickened? Excellent! Remove from heat, take out the garlic and set it aside.
- Garlic: 1 clove
5
Now we assemble the lasagna. Take a deep dish of suitable size. Layer 1 - lasagna sheets, chicken with spinach, and béchamel. Layer 2 - lasagna sheets and cheese (half Russian and mozzarella - tear it by hand for better taste). Layer 3 - lasagna sheets, chicken, béchamel, and leftover cheese (Russian and Parmesan).
- Ready-made dry lasagne sheets: 150 g
- Chicken fillet: 1 kg
- Frozen spinach: 200 g
- Cream: 500 ml
- Russian cheese: 250 g
- Buffalo mozzarella cheese: 150 g
- Grated Parmesan cheese: 100 g
6
Place the mold in the preheated oven, bake for 15 minutes, then check for doneness with a toothpick. If the paste feels hard when pierced, bake for another 3 minutes.
- Ready-made dry lasagne sheets: 150 g