Pasta: Lasagna with Spinach and Chicken

Lasagna with Spinach and Chicken

©Constantin Fischer

Lasagna with Spinach and Chicken

Lasagna with Spinach and Chicken

©Constantin Fischer

Ingredients (Serves 4)

4
chicken breasts
300
g
fresh spinach
250
g
feta
12
sheet
lasagne sheets, fresh (or soak to soften if using dried sheets)
4
egg
200
ml
milk
1/4
bunch
parsley
1
red onion
pepper
salt
ground coriander
olive oil
  • Cut the chicken breasts into slices of about 1 cm thickness and put aside. Wash the spinach, drain, and on a clean board not used for the raw chicken, chop and set aside.
  • Peel the onion, slice finely and set aside. Cut the feta into cubes.
  • Beat the eggs and put them in a bowl with milk, chopped parsley, grated some pepper, ground coriander and a little salt. Stir everything together well.
  • Preheat oven to 220 °C. Coat a lasagne dish with a little olive oil.
  • Cover the bottom with lasagne sheets, put half of the spinach on top and half of the chicken. Sprinkle with all the onion and pour 1/3 of the egg mixture over it. Cover again with lasagne sheets, add remaining spinach and chicken on top.
  • Pour the rest of the egg mixture over the top and sprinkle the feta on top. Finally, drizzle with olive oil and bake in the oven for 25 minutes. Remove, cover with baking paper and leave to stand for 10 minutes. Then serve.

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