Chicken and spinach lasagne recipe

Our Chicken and spinach lasagne is lighter and fresher compared to the traditional recipe but still a proper crowd-pleaser. 

We think the kids will love this creamy take on a lasagne and it’s a great way to introduce them to tarragon if they’ve never tasted it before. Don’t worry though, just use basil instead if you don’t think the aniseed-y herb will impress them. Once built, the lasagne only takes 25 minutes in the oven and leftovers take around 15 minutes to reheat. We’ve served it with a green salad but garlic bread and chips are a cheeky treat option if you want. 

Ingredients

• 1tbsp olive oil
• 750g (11⁄2lb) chicken thigh fillets, chopped into 2-3cm (3⁄4in-1in) chunks
• 20g (3⁄4oz) butter
• 2 onions, finely diced
• 2tbsp plain flour
• 2tsp English mustard powder
• 450g (1lb) baby spinach, washed, but still a little wet
• 4tbsp chopped fresh tarragon
• 400g (14oz) ricotta
• 300g pack fresh lasagne sheets
• 4tbsp double cream
• 1 egg
• 30g (1oz) Parmesan cheese
• Salad leaves, to serve

Method 

1. Heat the oven to 180C (160C fan, Gas 4). Heat the oil and fry the chicken in batches, stirring regularly until sealed on all sides. Season.
2. Meanwhile, in a large pan, melt the butter and sweat the onions until translucent. Mix in the flour and mustard powder until dissolved. Add the just-washed spinach and allow to wilt, muddling occasionally. If necessary, increase the heat to evapourate off any liquid.
3. Remove the pan from the heat and stir through the chicken, tarragon and 300g (10oz) ricotta. Mix together until everything is coated and season generously.
4. Spoon a third of the mixture into a 20x30cm baking dish and top with a single layer of lasagne sheets. Add half the remaining mixture and top with another layer of lasagne sheets. Repeat to make 3 layers in total.
5. Use a whisk to combine the remaining 100g (31⁄2oz) ricotta with the cream, egg, most of the Parmesan and lots of freshly cracked black pepper. Spread this over the top layer of lasagne sheets. Grate over the remaining Parmesan, and bake for 25 mins.
6. Serve with more freshly cracked black pepper and a green salad.

Top tips for making our chicken and spinach lasagne

You could make this recipe using leftover roasted chicken if you like. Depending on how much meat you have leftover, you could bulk the filling out with some sliced mushrooms. Simply fry the mushrooms before wilting the spinach and then combine the ingredients as per the original recipe. 

Jessica Ransom

“For me, lasagne is just one of those meals that feels like a hug. I like to make lasagne if I’m hosting a dinner for friends because it’s easy to prepare ahead and can be placed in the middle of the table for everyone to help themselves.”

It’s best to weigh your ingredients to ensure the ratios are correct and a reliable set of digital scales is the best tool for this. 

Heston Blumenthal Precision scales by Salter - View at Amazon

These scales have a 5kg capacity, so they are great if you’re making big batches of bread or pizza dough. You can get very precise readings and they measure in 0.5g increments.

Check out our classic lasagne recipe or for some veggie inspiration, Mary Berry’s butternut squash lasagne is a popular choice. You might also like our simple spaghetti bolognese. It’s a family favourite for good reason.