Lasagna with Chicken, Mushrooms, and Spinach

An excellent dish for any day of the week.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Cheese, ricotta

  • 1 piece Egg, fresh

  • 120 ml Milk, whole milk

  • 400 g Cheese, Gouda

  • 150 g Spinach, raw

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 700 g Meat, chicken, ground

  • 300 g Mushrooms, mushrooms, fresh

  • 300 ml Sweet cream

  • 2 teaspoons Mustard

  • pieces Salt, table

  • pieces Pasta, Macaroni

Steps

  1. In a bowl, mix ricotta, milk, egg, and half of the grated cheese. Season the mixture with pepper and salt to taste, then store it in the refrigerator until ready to use.

  2. Peel and finely chop the onion and garlic separately. Wash and dry the spinach, and clean the mushrooms with a damp cloth, trim the stems, and slice them.

  3. Heat oil in a large pan and sauté the chopped onion until translucent. Add the garlic and cook together with the onion for 30 seconds, stirring, until fragrant.

  4. Add the ground meat and continue to cook. When the meat turns light brown, add the sliced mushrooms and cook for another 1-2 minutes.

  5. Pour in the cooking cream and mix in the mustard. Reduce the heat to medium and simmer the sauce for 5 minutes until it thickens. Season with pepper and salt to taste, then remove the pan from the heat.

  6. Preheat the oven to 200 degrees Celsius. Grease a deep baking dish with oil or butter. Roughly chop the spinach if necessary and mix it into the ricotta mixture.

  7. In the baking dish, first layer half of the ricotta mixture. Place a layer of lasagna sheets on top and spread 1/3 of the chicken and mushroom sauce over it. Sprinkle some grated cheese over the sauce. Follow with another layer of lasagna sheets, spread 1/3 of the sauce, and sprinkle with cheese. Repeat the process once more and finish with a layer of lasagna sheets, spreading the remaining ricotta mixture on top and sprinkling with the remaining cheese.

  8. Bake the lasagna in the preheated oven for 35-40 minutes. Let it rest for 10 minutes before serving.

Nutrition Information (Per 100g)

  • Calories: 191.69 kcal
  • Fat: 9.6 g
    • Saturated Fat: 4.78 g
  • Carbohydrates: 11.73 g
    • Sugars: 0.84 g
  • Protein: 12.79 g
  • Fiber: 0.65 g

Advice

Instead of ricotta, you can use regular or albumin cottage cheese.