Make this with your roast chicken leftovers. It will generously serve 6 people and is very rich so you will only need a green salad on the side. Make sure you season all the components separately.
Wine Suggestion: We are big fans of Chardonnay, especially judiciously oaked and handled, no matter where they are grown. Tonight a hidden gem from Burgundy, the Patrick Javillier Bourgogne Côte d’Or Cuvée des Forgets which is grown on clay very close to Meursault. Quite vigorous and toasty with yellow and red apples poking through, plus layers of nuts. Generous and fleshy with a fresh, vibrant core that helps balance the richness of the dish.
Chicken and spinach lasagne – serves 6 to 8
- 40g butter
- 2 large cloves of garlic, finely chopped
- 100g button mushrooms, finely sliced
- 3 tbsp plain flour
- 600ml milk
- 100g cream cheese
- 50g grated Parmesan
- 150g baby spinach
- 1 large egg
- 250g ricotta cheese
- 1 tbsp chopped flat-leaf parsley
- no-cook lasagne sheets, about 8
- 400g cooked chicken, cut into bite-sized pieces
- 200g grated mozzarella cheese
Melt the butter in a saucepan, then add the garlic and mushrooms. Season and cook gently for a few minutes or until the mushrooms have softened.
Stir in the flour and cook for another minute, then gradually add the milk. Season generously, bring to a simmer, then reduce the heat and cook for a few minutes, until thickened. Stir in the cream cheese and half of the Parmesan, then remove from the heat and stir in the spinach until wilted.
Whisk the egg, ricotta and parsley together in a bowl and season generously.
Spoon a quarter of the sauce into a large, deep, rectangular dish. Cover with lasagne sheets. Add a third of the ricotta mix, then add a third of the chicken, a third of the mozzarella and a small sprinkling of Parmesan. Repeat these layers twice more, then finish with a layer of lasagne sheets and the last of the sauce and remaining Parmesan.
Bake for 25 minutes, until bubbling and browned. Leave to settle before cutting into squares and serving with salad.
(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)
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