Chicken & Spinach Lasagne


Chicken & Spinach Lasagne

Today white Italian dishes are more popular especially among those who don’t prefer the red sauce. Light and delicious.

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    20 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    5 People
  • Goody kitchen


½ pack Goody lasagne 
1 Goody chicken stock cube 
1 medium chicken
2 cups water 
3 batches spinach 
2 tbsp oil 
½ cup whipping cream 
½ cup parmesan cheese, grated  
1 cup mozzarella cheese, grated 
Salt & pepper to taste 
½ tsp nutmeg 
1 tbsp basil 
For béchamel:
6 tbsp Velor powder milk 
½3 tbsp flour 
½1 cups water 
1 cup reserved chicken broth 
1 tbsp butter 
Salt & pepper to taste


1.    Boil chicken in water and salt. Remove fat. Cut and reserve broth for béchamel. 
2.    In a pan, heat oil. Brown onion. Add spinach, spices and seasoning. Cook till liquid evaporates. Add chicken and cream, stir. Set aside. 
3.    Cook pasta according to pack instructions, adding chicken stock to boiling water. Drain. Separate pasta pieces to avoid sticking
4.    In a pan, whisk béchamel ingredients well. Heat while whisking till boils and thickens.
5.    In a glass oven pan, put 2tbsp béchamel. Arrange enough pasta pieces to cover base. Spoon chicken mixture. Sprinkle some of both cheeses. Repeat to get 3 layers. End with pasta. Pour béchamel and sprinkle mozzarella. Bake in oven for 20 minutes or till golden.