Meat filling:
1 bunch English spinach
1 tblsp oil
1kg chicken mince
1 tsp crushed garlic
1 can chopped tomatoes
½ cup tomato paste
½ cup tomato sauce
½ cup chicken stock
1 tsp mixed herbs
salt & freshly ground black pepper to taste
lasagna sheets
1 cup grated cheddar cheese
Cheese sauce:
60g butter
1/3 cup flour
2 ½ cups milk
1 cup grated cheddar cheese
Method
Meat Filling:
- Remove the stalks from the spinach.
- Plunge the spinach leaves into a saucepan of boiling water for 2 minutes or until tender, remove from boiling water and plunge into a bowl of iced water and drain.
- Heat the oil in a large heavy based frying pan, add the mince and garlic and cook over a medium heat for about 5 minutes or until well browned.
- Stir in the chopped tomatoes, tomato paste, tomato sauce, chicken stock and herbs and bring to the boil.
- Reduce the heat and simmer partially covered for about 10 minutes or until the sauce has thickened slightly.
- Season to taste with salt and freshly ground black pepper.
- In a medium saucepan, heat the butter, add the flour and stir over a low heat for a minutes.
- Gradually add the milk, stirring until smooth.
- Stir continuously over a medium heat until the sauce thickens.
- Remove from heat and stir in the cheese.
- Grease a deep rectangular ovenproof dish.
- Spread a ¼ of the chicken mixture at the base of the dish, followed by a layer of lasagne sheets, followed by 1/3 of the cheese sauce, then half the chicken mixture, all the spinach leaves, a layer of lasagna sheets, half the remaining sauce and all the remaining chicken mixture, a final layer of lasagne sheets, spread the remaining cheese sauce over the top and sprinkle the grated cheese over the top.
- Bake in a preheated oven at 180°C for about 50 minutes or until cooked through and golden brown.
- Serve with a fresh green salad.
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