- 500g chicken filet
- 500g spinach
- 2 cans of peeled tomatoes
- 25ml cooking cream (pick a light one)
- 1 onion
- 3 cloves of garlic
- 1 chili
- Salt and pepper
- 1 box of lasagna sheets
- 200g grated cheese
– Preheat the oven to 220 ˚C.
– Start by cutting the chicken filets into smaller pieces. Boil the pieces in a bit of water adding salt. Alternatively the chicken can also be fried, but to make the dish lighter I prefer to boil it.
– If you choose to use frozen spinach, defreeze it in a pot on low heat. Do you use fresh spinach, simply wash it up in a colander and allow it to drain while you prepare the sauce.
– Sauce: cut up the onion, the garlic cloves and chili and fry them in a pot with hot olive oil. The amount of chili you should add depends on the type of chili you use, so try your way. When the onion is soft add the tomatoes and the cream and let it boil on low heat. Flavor with salt and pepper. To make sure the flavors of the sauce will enrich the lasagna, make it just a bit more salty and spicy than you would normally do – the spinach tends to neutralize the tastes.
– Now you’re ready to put your lasagna together. Butter up an ovenproof dish with a bit of olive oil and put a thin layer of the sauce in the bottom. Now add a layer of lasagna sheets, then a layer of chicken, spinach and sauce. Repeat the layers ending up with sauce as the last thing you add. I usually make around 4 layers in total. Finish off by spreading the grated cheese on top and put the lasagna in the oven.
– Cook for 30 minutes taking care the cheese doesn’t burn. If it starts to burn and the lasagna is still not done you can cover the whole thing with tin foil.
Enjoy the lasagna with a tomato mozzarella salad with a nice dressing. I can’t wait to eat this dish again!