I’ve always loved lasagne. It’s one of those dishes that feels like a warm hug on a cold day. But, as much as I adore the classic beef lasagne, there’s something about Jamie Oliver’s Chicken and Spinach Lasagne that just hits differently. It’s lighter, fresher, and the spinach adds such a vibrant depth. It’s one of those recipes I return to, especially when I want something that’s both comforting and a little on the healthier side.
I remember the first time I made it-Jamie’s laid-back approach made me feel like I could really pull it off, even as a novice cook. The end result? A creamy, cheesy masterpiece that tasted as if I’d spent all day in the kitchen (but I hadn’t). That’s the beauty of this recipe: it’s impressive but not intimidating.
Jamie Oliver’s Chicken And Spinach Lasagne Recipe
Jamie’s Chicken and Spinach Lasagne is all about simplicity and fresh flavors. The combination of tender chicken, creamy bechamel sauce, and earthy spinach creates a lasagne that’s light yet satisfying. What’s great is that you can make it your own by adding extra veggies or herbs based on what you’ve got in the fridge. Here’s how I usually do it:
Ingredients Needed
You’ll need the following:
- Chicken breasts (or thighs if you prefer a richer flavor)
- Fresh spinach (about a large bag of baby spinach works great)
- Lasagne sheets (the no-boil kind are super convenient, but regular will work too)
- Onions (yellow or white-depends on what you’ve got)
- Garlic cloves (about 3, because garlic is life)
- Olive oil (good quality, don’t skimp here)
- Butter (for that silky bechamel)
- Plain flour (for thickening the sauce)
- Milk (whole milk gives the best creamy texture)
- Grated cheese (I go for a mix of mozzarella and parmesan for that perfect melt)
- Salt and pepper (always to taste)
- Nutmeg (a pinch for that depth in the sauce)
How To Make Jamie Oliver’s Chicken And Spinach Lasagne
Making this lasagne is simpler than you might think, but it does require a little multitasking.
- Prepare the chicken: Start by pan-frying your chicken breasts in olive oil until they’re golden brown. Season them with salt and pepper as they cook. Once done, shred the chicken into bite-sized pieces. I love using my hands for this-there’s something about it that feels so satisfying.
- Spinach magic: In the same pan, toss in your chopped onion and garlic. Sauté until soft, then add the spinach in batches. It’ll look like too much at first, but trust me, it wilts down beautifully.
- Make the bechamel: In another pan, melt your butter. Stir in the flour and cook it for a minute or two. Slowly add the milk, whisking constantly to avoid lumps. Bring it to a gentle simmer and cook until thickened. Season with salt, pepper, and a pinch of nutmeg.
- Layer it up: In a baking dish, start with a layer of bechamel sauce, followed by lasagne sheets, then the chicken-spinach mixture. Repeat until you’ve used up all your ingredients. Finish with a generous layer of cheese.
- Bake: Pop it into the oven at 375°F (190°C) for about 30-40 minutes. The top should be golden and bubbly.
Ingredient Science Spotlight
The ingredients in this lasagne aren’t just about flavor; they work together scientifically to create that perfect bite.
- Chicken: Lean and protein-rich, chicken is a great source of amino acids. When cooked and shredded, it easily absorbs the flavors of the other ingredients. The texture provides a contrast to the creamy sauce and soft pasta.
- Spinach: Spinach is full of iron, folate, and vitamins, making it a nutritious choice. The high water content of spinach allows it to wilt down quickly, creating a moist layer in the lasagne without making it soggy.
- Bechamel Sauce: The combination of butter, flour, and milk creates a smooth, thickened sauce that helps bind all the layers together. The starch from the flour thickens the sauce, while the milk gives it that luxurious creaminess.
- Cheese: Mozzarella and parmesan are both high in fat, which helps with the meltiness of the lasagne. The fat coats the pasta and binds it together, making each bite rich and satisfying.
Expert Tips
- Sauté your spinach properly: Don’t overcook it. Spinach should just wilt down and release its moisture. Too much cooking will turn it mushy.
- Use room temperature milk for the bechamel: This helps avoid clumping when you add it to the roux (butter and flour mixture).
- Don’t skimp on the cheese: The cheese is the key to a delicious, gooey top. A little extra mozzarella goes a long way in making the lasagne more indulgent.
- Rest before serving: Let the lasagne sit for about 10 minutes after baking. This helps the layers set, making it easier to slice and serve without the sauce running everywhere.
Recipe Variations
You can easily make this recipe your own with a few tweaks:
- Add mushrooms: If you love mushrooms, sauté some in with the onions and garlic for extra umami flavor.
- Make it vegetarian: Skip the chicken and add more vegetables like zucchini, aubergine, or roasted peppers. A few extra herbs like basil or thyme can elevate the flavors.
- Use whole wheat lasagne sheets: If you’re looking to make the dish a little more hearty and healthy, whole wheat lasagne sheets are a great swap.
- Add a little heat: A pinch of chili flakes in the bechamel sauce can bring some warmth to the dish without overpowering it.
Final Words
Making this chicken and spinach lasagne is a bit of an event, but it’s totally worth it. It’s one of those meals that’s comforting without being overly heavy. I love how the spinach and chicken combo is light yet full of flavor, and the creamy sauce makes every bite feel indulgent.
The best part is that it’s a great meal for any time of the year-whether you’re feeding a crowd or just making a batch to have leftovers for the week. Plus, it’s easy to customize with whatever ingredients you’ve got lying around.
FAQs
What Makes Jamie Oliver’s Chicken And Spinach Lasagne Different From Traditional Lasagne?
Jamie Oliver’s version uses chicken and spinach instead of beef or pork, giving it a lighter, healthier twist while still being rich in flavor.
Can I Make Jamie Oliver’s Chicken And Spinach Lasagne Ahead Of Time?
Yes! You can prepare it in advance and store it in the fridge for up to a day before baking or freeze it for later.
What Kind Of Cheese Is Best For Jamie Oliver’s Chicken And Spinach Lasagne?
A mix of ricotta, mozzarella, and Parmesan is ideal for a creamy texture and a rich flavor profile.