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lasagna piece on a plate

White Chicken Lasagna with Winter Greens

Julia Frey of Vikalinka
This white lasagna with minced chicken is just as rich and delicious as the classic. Bechamel sauce and winter greens take it to new heights.
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 582 kcal

Ingredients
  

  • 2 tbsp olive oil, divided
  • 200g/7 oz tenderstem broccoli (broccolini)
  • 250g/8 oz fresh spinach or frozen and defrosted
  • 4 cloves garlic, divided
  • ¼ tsp dried chilli flakes
  • salt to taste
  • ½ onion chopped
  • 500g/1 lbs Italian flavoured chicken sausage meat I used Heck
  • 250g/8 oz grated mozzarella
  • 100g/3.5 oz Parmesan cheese

For the Bechamel Sauce

  • 75g/1/3 cup butter
  • 75g/1/2 cup all purpose flour
  • 1 litre/4 cups whole milk
  • 500ml/2 cups chicken stock
  • pinch nutmeg
  • 1 bay leaf
  • salt to taste
  • 9 sheets lasagna or enough for 3 layers no pre-boiling needed

Instructions
 

  • Heat 1 tbsp of the olive oil in a frying pan, then add the tenderstem broccoli and defrosted and drained spinach with a pinch of salt, chilli flakes and sliced garlic, cover with a lid and cook over low heat for 10 minutes until the tenderstem broccoli has softened but retained its bite. Take it off the heat, remove to a plate and cool slightly.
  • To the same pan add 1 tbsp of the olive oil, then sauté the chopped onion for 5 minutes, add 2 cloves of minced garlic and chicken sausage meat, cook over medium heat until it’s cooked all the way through.
  • Make the Bechamel sauce by melting the butter in a medium saucepan, then add the flour and whisk to combine, cook for a few minutes until the mixture smells slightly nutty. Gradually pour in milk and chicken stock while whisking to avoid lumps, season with salt, pepper and grated nutmeg. Cook the sauce over low heat until thickens for about 10 minutes. Set aside.
  • Preheat the oven to180C/350F. To assemble the lasagne, spread a thin layer of the Bechamel sauce over the bottom of a 9X13 inch rectangular pan, which is deep enough to hold 3 layers of lasagna.
  • Then cover the sauce with the lasagna sheets followed by the winter greens, ⅓ of the Bechamel sauce and ⅓ of grated Parmesan and ⅓ of the grated Mozzarella.
  • Then place the lasagna sheets on top of the cheese, followed by the chicken sausage meat, ⅓ of the Bechamel sauce, ⅓ of the grated Parmesan and ⅓ of the grated Mozzarella.
  • Top with the final layer of the lasagna sheets, the remaining Bechamel sauce, grated Parmesan and Mozzarella.
  • Cover the lasagna with aluminium foil and bake in the preheated oven for 30 minutes, then uncover and bake for 15 minutes longer or until the lasagne sheets are cooked all the way through and the top is golden.

Nutrition

Calories: 582kcalCarbohydrates: 43gProtein: 31gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 134mgSodium: 1814mgPotassium: 391mgFiber: 1gSugar: 3gVitamin A: 4179IUVitamin C: 34mgCalcium: 372mgIron: 4mg
Keyword white chicken lasagna
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