- 6 boneless skinless chicken breasts (around 700g)
- ½ medium onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 bay leaves
- 200ml white wine
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g plain flour
- 500ml semi-skimmed milk
- 140g sliced smoked ham, cut into strips
- 200g young spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 225g no pre-cook dried lasagne sheets (about 20 sheets)
- 200g ready-grated mozzarella
- 25g parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.
Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6.
Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.
To freezeFollow the steps up to when the lasagne is baked, then leave to cool and cover with a double layer of foil. Freeze for up to 2 months. To serve, unwrap the frozen lasagne and cover with cling film. Thaw in the fridge overnight. Remove the cling film, cover with foil and bake as above for 40 mins. Remove the foil and bake for another 10 mins.