Chicken Lasagna

 

Ingredients

For the Pasta

9 lasagna sheets

For the Filling

1 finely chopped onion

45 ml (3 tbsp) olive oil

1 minced garlic clove

2.5 liters (10 cups) lightly packed baby spinach

675 g (1 1/2 lb) ground chicken

Salt and pepper, to taste

For the Béchamel Sauce

75 ml (1/3 cup) butter

90 ml (6 tbsp) unbleached all-purpose flour

810 ml (3 1/4 cups) milk

1 ml (1/4 tsp) ground nutmeg

60 ml (1/4 cup) grated Parmigiano Reggiano cheese

500 ml (2 cups) grated Gruyère cheese

Cooking the Pasta

Cook the pasta in a pot of boiling salted water until al dente. Drain, rinse under cold water, and drizzle with a little oil to prevent sticking. Set aside.

Preparing the Filling

In a large non-stick pan, sauté the onion in 1 tablespoon (15 ml) of oil until golden. Add the garlic and cook for another minute. Stir in the spinach and cook for 1 to 2 minutes while stirring. Season with salt and pepper, then transfer to a bowl.

In the same pan, cook the chicken with the remaining oil, shredding it with a fork. Season with salt and pepper, then transfer to a large bowl.

Making the Béchamel Sauce

Using the same pan, melt the butter. Add the flour and cook for one minute over medium heat while stirring. Gradually pour in the milk while whisking, add the nutmeg, and bring to a boil. Season with salt and pepper. Pour this sauce over the chicken.

Assembly and Baking

Preheat the oven to 180°C (350°F) and place the rack in the center.

In a 33 x 23 cm (13 x 9 inch) baking dish, spread one-third of the chicken-béchamel mixture. Cover with a layer of pasta, then add another third of the mixture. Add another layer of pasta, then spread the spinach mixture and sprinkle with Parmesan. Top with a final layer of pasta and the remaining chicken-béchamel mixture. Sprinkle with Gruyère cheese.

Bake for about 45 minutes. Finish under the broiler for about 5 minutes. Let rest for 15 minutes before serving.