I remember the first time I made lasagne from scratch. I had just moved out of my parent’s house and was eager to impress my friends with a homemade meal. I found a recipe online for chicken and spinach lasagne-light but still rich with flavor. The combination of juicy chicken, creamy sauce, and vibrant spinach felt like the perfect way to step up my cooking game. Fast-forward to today, I still go back to Jamie Oliver’s Chicken and Spinach Lasagne recipe because it’s a comforting, flavorful dish that never fails.
What makes Jamie Oliver’s version so special is how accessible it is, even for beginners. You get that homemade feel without hours of work. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe delivers on all fronts.
Jamie Oliver’s Chicken And Spinach Lasagne Recipe
The beauty of this dish is its simplicity and depth. It’s a layered creation that combines hearty chicken, earthy spinach, and a creamy béchamel sauce-all tucked between sheets of tender lasagne noodles. The chicken adds protein, while the spinach brings a lightness to balance the richness of the sauce.
The best part? You can make it ahead of time and even freeze portions for later. Trust me, once you taste it, you’ll want leftovers.
Ingredients Needed
Here’s the rundown of what you’ll need to make Jamie Oliver’s Chicken and Spinach Lasagne:
For The Chicken And Spinach Filling
- Chicken breasts (or thighs): Boneless and skinless, diced. The chicken provides the bulk and protein in this dish.
- Fresh spinach: You’ll need a lot. Spinach wilts down significantly when cooked, so don’t skimp.
- Olive oil: A good quality olive oil for sautéing.
- Garlic and onion: For flavor. Garlic adds depth, while onion gives a sweet, aromatic base.
- Nutmeg: Just a pinch to give the spinach filling a warm, subtle kick.
- Salt and pepper: To taste, but essential for bringing out the flavors.
- Parmesan cheese: Grated, for a salty umami boost.
For The Béchamel Sauce
- Butter: A good base for making the sauce creamy.
- Flour: To thicken the sauce. You’re essentially making a roux here.
- Milk: The key liquid for your béchamel. Whole milk works best for a rich, smooth sauce.
- Parmesan cheese: Adds that signature cheesy layer in the sauce.
- Salt and pepper: To balance out the creaminess.
- A bit of mustard (optional): This adds an unexpected tang that elevates the whole dish.
For The Lasagne
- Lasagne sheets: Fresh or dried. Fresh lasagne sheets make the dish a little lighter and faster to cook, but dried works just fine.
- Mozzarella cheese: For the final cheesy topping. It melts beautifully, giving that gooey, golden finish.
How To Make Jamie Oliver’s Chicken And Spinach Lasagne
Making this lasagne might look like a lot of steps, but it’s actually a lot easier than it sounds. Here’s the breakdown:
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Prep The Chicken And Spinach Filling
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and garlic. Sauté until they soften.
- Toss in diced chicken. Cook until browned and cooked through.
- Add spinach in batches. Stir it in as it wilts down.
- Season with salt, pepper, and a little nutmeg. Set this aside.
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Make The Béchamel Sauce
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook for a minute to form a roux (this is what thickens your sauce).
- Gradually add the milk, whisking constantly to avoid lumps.
- Once the sauce thickens, stir in parmesan cheese and season with salt and pepper.
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Assemble The Lasagne
- Preheat your oven to 375°F (190°C).
- In a large baking dish, spread a layer of béchamel sauce at the bottom.
- Add a layer of lasagne sheets.
- Spread half the chicken and spinach mixture over the noodles, then cover with béchamel sauce.
- Repeat the layering with the remaining ingredients.
- Finish with a generous topping of mozzarella and a little extra parmesan for an extra crispy, cheesy top.
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Bake The Lasagne
- Cover with foil and bake for about 30 minutes.
- Remove the foil and bake for another 15-20 minutes to get that golden, bubbly finish.
- Let it rest for a few minutes before slicing to serve.
Ingredient Science Spotlight
Each ingredient in this lasagne brings something special to the table. Let’s dive deeper into why they work so well together:
- Chicken: Lean protein that keeps the dish hearty. The meat absorbs the flavors from the garlic, onion, and spinach, making every bite juicy.
- Spinach: This leafy green is rich in iron and antioxidants. It’s also very low-calorie, which balances out the richness of the béchamel sauce.
- Béchamel sauce: Made with a roux (flour and butter), this sauce thickens when milk is added. The starch from the flour binds with the fat from the butter, creating a silky texture.
- Parmesan: Aged and salty, it adds depth to both the sauce and the filling. Its sharpness cuts through the richness of the dish.
- Mozzarella: Known for its meltiness, mozzarella adds that gooey, comforting top layer. It’s great for texture, making each bite satisfyingly creamy.
Expert Tips
- Pre-cook the spinach: Spinach holds a lot of moisture, so be sure to sauté it first to release excess water. This prevents your lasagne from becoming soggy.
- Let the lasagne rest: After baking, give it at least 10 minutes to set before cutting. This ensures the layers stay intact.
- Use whole milk: For the béchamel, avoid skim milk. Whole milk gives a richer, creamier texture that elevates the sauce.
- Make it ahead: You can assemble the lasagne the day before and store it in the fridge. It only gets better after resting, and the flavors meld beautifully overnight.
Recipe Variations
This lasagne is versatile and easy to modify based on what you have on hand. Here are some ideas to mix it up:
- Add mushrooms: If you’re a fan of mushrooms, sauté them along with the onions and garlic for an earthy touch.
- Go vegan: Use plant-based chicken alternatives and swap the dairy for non-dairy milk and cheese. A cashew-based béchamel can work wonders here.
- Swap the spinach for kale: If you like a stronger, more bitter flavor, try using kale instead of spinach. Just make sure to remove the stems.
- Use ricotta: If you want a richer, cheesier filling, add a layer of ricotta cheese along with the chicken and spinach.
- Spice it up: A little chili flakes or paprika in the béchamel or chicken mixture can add some heat.
Final Words
Making Jamie Oliver’s Chicken and Spinach Lasagne is a bit of a labor of love but worth every minute. It’s the kind of dish that’s perfect for dinner parties or just a cozy night in. The layers of flavor and texture make every bite feel like a comforting hug.
FAQs
What Makes Jamie Oliver’s Chicken And Spinach Lasagne Different From Traditional Lasagne?
Jamie’s version uses a lighter chicken and spinach filling instead of beef, making it a healthier take on the classic dish.
Can I Substitute Ingredients In Jamie Oliver’s Chicken And Spinach Lasagne Recipe?
Yes, you can swap chicken for turkey or use dairy-free cheese for a vegan option.
How Long Does Jamie Oliver’s Chicken And Spinach Lasagne Take To Cook?
It takes about 45 minutes to bake, but prep time is around 30 minutes.