Our white lasagne with chicken and spinach is sure to warm you up from the inside out! Creamy, cheesy, and totally delicious; you just can’t go wrong.

Ready in: 1 hr 30 mins
Serves: 4-6

Ingredients

• 2 x 100g bags Co-op Baby Spinach
• 2 egg
• 200g cream cheese
• 70g Parmesan, grated
• 2 tbsp olive oil
• 400g Co-op British Chicken Breasts, chopped into large chunks
• 1 onion, finely chopped
• 200g pack Co-op Chestnut Mushrooms, halved and sliced
• 2 garlic cloves, finely chopped
• ½ tbsp plain flour
• ½ tsp dried thyme
• 250mls chicken stock (made with half a cube)
• 10-12 lasagne pasta sheets
• 125g ball mozzarella
• green salad and garlic bread, to serve (optional)

Method

1. Preheat the oven to 200C/180C fan. Put the spinach in a sieve then pour over boiling water to wilt. Squeeze out as much liquid as possible, then roughly chop the spinach. Beat the eggs in a bowl, then combine with the cream cheese, 50g of the Parmesan and the chopped spinach. Season and set aside.
2. Heat the oil in a large, deep frying pan, add the chicken pieces and cook until golden (you may have to do this in batches). Set aside. Then add the onion and gently cook for 5 mins until softened. Turn up the heat a little then add the mushrooms to the pan and cook for 6-7 mins. Add the garlic and cook for 1 min more, then scatter over the flour and thyme and cook, stirring for 1 min. Pour in the stock and simmer for 10 mins until the sauce has thickened and the chicken is cooked through. Roughly shred the chicken pieces and stir with the sauce.
3. To assemble the lasagne, spoon a little of the spinach and sauce into the base of a baking dish. Arrange 3-4 lasagne sheets (breaking up to fill gaps as necessary) over the top, then spoon over a third of the remaining spinach and sauce. Tear half the mozzarella over the top then spoon over half the chicken and mushroom mixture in an even layer. Top with another layer of lasagne sheets, followed by spinach and sauce, mozzarella and chicken. Top with a final layer of pasta sheets, cover with the remaining spinach and sauce and remaining grated Parmesan. Cover with foil and bake in the oven for 20 mins.
4. Remove the foil and bake for 15-20 mins more until golden and bubbling. Serve with a green salad and garlic bread, if liked.