Barilla® Collezione Egg Lasagna

with Chicken & Spinach

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Ingredients for 5 people

  • 1 Box Barilla® Collezione Egg Lasagne
  • 5 Cups (1.2 L) Whole Milk
  • 5 Tbsp (75 mL) Butter
  • 5 Tbsp (75 mL) Flour
  • 2 Tbsp (30 mL) Extra virgin olive oil
  • 1 Clove Garlic, minced
  • 1 pound (454 g) Ground Chicken Breast
  • 1 Bag (6oz) (170 g) Spinach
  • Salt and pepper to taste
  • 1 Cup (340 g) Parmigiano-Reggiano Cheese, grated
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  • To prepare the Béchamel: In a medium sauce pan bring milk to a simmer
  • Meanwhile in another medium sauce pan, melt butter and whisk in the flour to form a roux, cook for 1 minute over a low flame
  • Once the milk is simmering, add the milk to the roux and whisk frequently until the sauce is thick, season with salt and pepper to taste
  • To prepare the filling: In a large skillet saute garlic in olive oil for 1-2 minutes over medium heat, add the ground chicken breast and cook over high heat for 3-4 minutes or until lightly browned and cooked through
  • Add the spinach and saute for 2 minutes and season with salt and pepper, set aside to cool down
  • Preheat the oven to 400° F
  • In a 13" x 9" baking dish pour 1 ladle of béchamel and top with 3 sheets of Barilla® Oven-Ready Lasagne
  • Top the lasagne sheets with another ladle of béchamel and ¼ cup of the chicken and spinach mixture, sprinkle each layer with Parmigiano cheese
  • Continue until you have 5 layers
  • Top the lasagne with the remaining Parmigiano cheese
  • Bake covered with foil for 15-20 minutes, then remove the foil and let the top brown for approximately 5 minutes
  • Serve warm
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