I used frozen spinach and other vegetables on purpose in this recipe as something you can throw together at lunch at bake on the evening. You can also use shop bought bechamel to make it super fast, literally no heat required to assemble.
Ingredients
100g butter
100g flour plain
700ml milk
OR ready made bechamel instead of the above
200g cooked chicken – shredded rotisserie, breast chucks etc
2 tbsp nduja
1 tbsp sundried tomato paste
Frozen spinach (as much as you’d like)
Other frozen veg as desired (I added some chopped onion and garlic)
Lasagna pasta sheets
300g Mozzarella cheese
80g Emmental/gruyere/ricotta/marscapone cheese (optional)
Method
Melt butter then add flour to make a roux.
Gradually add milk.
Add the nduja into bechamel and whisk.
Add sundried tomato paste and combine.
Assemble lasagne – spinach/veg, chicken, bechamel, pasta, mozzarella and repeat.
Top with other cheeses
Bake in the oven at 200C for 20-25mins.
