INGREDIENTS

  • 4 cups Cooked, shredded Sadia Whole Chicken
  • 2 tablespoons Olive oil
  • 1 Leek, trimmed, halved, washed, sliced
  • 1 Garlic cloves, crushed
  • 2 tablespoons Plain flour
  • 2 cups Chicken stock
  • 1¼ cups Grated parmesan cheese
  • 2 cups Baby spinach
  • 12 Dried lasagne sheets, pre-cooked
  • 250g tub Ricotta cheese

Procedure

01

Preheat oven to 180°C. Grease a medium-sized baking dish. Heat oil in a large non-stick frying pan over medium heat. Add leek and garlic and cook for 5 minutes or until the leek has softened. Add flour and cook, stirring, for 1 minute. Stir in stock and cook for 5 minutes or until slightly thickened. Stir in ½ cup parmesan.

02

Add shredded Sadia Chicken and spinach. Cook, stirring occasionally for 5 minutes until spinach wilts and chicken is heated through.

03

Place 3 lasagne sheets, trimmed to fit the bottom of the dish. Top with of the chicken mixture. Repeat twice to create layers. Top with remaining lasagne sheets. Combine ricotta and ¼ cup parmesan and spread over the lasagne sheets. Sprinkle with remaining parmesan. Bake for 40 minutes or until pasta is tender. Stand for 10 minutes before serving.

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