Ingredients:
- 200g Barilla Lasagna
- 300g shredded chicken
- 200g cream cheese
- 1 small carrot
- 1 small onion
- 1 stalk of garlic
- 3 cloves of garlic
- 1 bunch of fresh spinach, or 200g of frozen spinach
- 1L of milk
- 80g wheat flour
- 80g butter
- 100g parmesan
- Nutmeg to taste
- Extra virgin olive oil
- Salt and black pepper to taste
Preparation mode:
Start by browning 1 clove of chopped garlic in a little butter. Add the spinach leaves and sauté for 2 minutes. Season with salt and pepper and put aside.
Bechamel sauce
In a pan, melt the butter and add the flour. Cook until it starts to form a whitish foam and an almond aroma emerges.
Then turn off the heat and add the hot milk little by little, stirring constantly. When the mixture is homogeneous, return to the heat again and let it cook for 8 minutes, stirring constantly. Season with salt, pepper and nutmeg to taste.
In a frying pan, heat a drizzle of olive oil and sauté the chopped onion well. Add the diced carrot and sliced garlic. Let it brown well.
Add the chopped garlic and sauté for another minute. Add the cooked and shredded chicken and sauté for a few more minutes. Season with salt and black pepper to taste.
Add 100g of cream cheese and mix well.
Assembly
Grease the bottom of the pan with a drizzle of olive oil, add a ladle of spinach sauce and spread well. Add the Lasagna pasta, some of the creamy chicken and some of the cream cheese and parmesan. Continue following this sequence 3 or 4 more times.
Finish with the cheeses and place in the preheated oven at 200ºC for 20 minutes. Increase the heat and leave for another 5 minutes or until the cheese browns well. Remove from the oven and let rest for 5 minutes. Serve immediately.
