Usuba
Chicken, Spinach and Béchamel Lasagna
A layered dish with a tender filling of ground chicken and spinach, bound together with creamy béchamel sauce and three types of cheese. It turns out juicy, aromatic, and with a crispy golden crust.
- Total
- 45 min
- Standard serving
- 404.1 g
Ingredients
Total 14- Chicken fillet
170 g≈ 3/4 pcs - Spinachзамороженный
33.33 g≈ 1/4 bunch - Cream
83.33 ml≈ 1/3 cup - Ready-made dry lasagna sheets
25 g≈ 8 pcs - Garlic
0.51 g - Grated Parmesan cheese
16.67 g≈ 3.5 tsp - Russian cheese
41.67 g≈ 2 slice - Buffalo mozzarella
25 g - Butter
2.55 ml≈ 1/2 slice - Wheat flour
1.403 g≈ 1/2 tsp - Ground white pepper
to taste≈ 1/4 tsp - Nutmeg
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Salt
to taste
Instructions
- 1
Step 1
Preheat the oven to 200 degrees.
- 2
Step 2
Clean the chicken fillet from sinews and chop finely with a knife or blend in a blender. Fry in olive oil for about 3 minutes. Remove from heat, add salt, pepper and add the thawed spinach. Mix well.
- 3
Step 3
Prepare the béchamel sauce. Melt the butter, add flour and fry until golden. Pour in the cream, add white pepper, nutmeg and crushed garlic.
Stir constantly until the sauce thickens. Remove from heat, extract the garlic, and set the sauce aside.
- 4
Step 4
Arrange layers in a deep baking dish in the following order:
- First layer: lasagna sheets, chicken mixture with spinach and béchamel sauce.
- Second layer: lasagna sheets and cheese (half Russian cheese and mozzarella, torn by hand).
- Third layer: lasagna sheets, chicken mixture, béchamel and remaining Russian cheese with Parmesan.
- 5
Step 5
Place the form in a preheated oven and bake for 15 minutes. Check for doneness with a toothpick: if the paste is still firm, bake for another 3 minutes until fully cooked.
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