Similar to cannelloni, this baked pasta dish is filled with chicken, ricotta and spinach and topped with a cheese white sauce.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 500g chicken mince
- 2 cloves garlic, crushed
- 250g frozen chopped spinach
- 1/2 cup sour cream
- 250g ricotta
- 2 cups grated three cheese mix
- 375g fresh lasagne sheets
- 1/3 cup parmesan, grated
For bechamel
- 80g butter
- 1/3 cup plain flour
- 5 cups milk
Method
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Step 1Heat oil in a large frypan and add onion. Cook over gentle heat for 4 minutes until starting to soften. Increase heat and add chicken mince. Cook for 2-3 minutes, breaking it up with a wooden spoon as you go. Add garlic and cook, stirring, for 1 minute. Add spinach and sour cream and stir to combine. Stir through ricotta. Remove to a bowl and allow to cool, then stir through grated cheese mix.
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Step 2Preheat oven to 200C (fan-forced). To make béchamel, melt butter in a large saucepan and add flour. Cook, stirring, for 1-2 minutes, then pour in the milk and whisk until smooth. Gently heat, whisking regularly, until it starts to thicken and bubble. Remove from heat and season well with salt and white pepper.
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Step 3Spread one-third of the béchamel sauce in the base of a large oven-proof dish. Cut lasagne sheets into thirds (or roughly 10cm wide pieces). Spoon some of the cooled filling along the longer edge and roll up. Place in the oven dish on top of the sauce. Continue until you have a single layer of filled rolls sitting snugly together in the dish. Pour over the remaining béchamel and sprinkle with grated parmesan.
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Step 4Bake for 35-40 minutes until golden.
Recipe Notes
I used a deep 30cm x 24cm dish.
Choose a pre-mixed three or four cheese mix, or make your own mixture of tasty and mozzarella - the key is a little flavour and a little stretch.
Recipe and photo by Greer Worsley.
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