Spinach Lasagna

"Lasagna, lasagna, lasagna... I love Lasagna! I have prepared this spinach variety of lasagna adding some chicken to it for all the meat lovers. But if you are a vegetarian, simply skip the layer of chicken."

Prep Time:    20min

Cook Time:    2h 10min

Total Time:   2h 30min

Servings:     8

Difficulty:   Hard

Ingredient: 

Pomodoro Sauce

Béchamel Sauce

250 gm of ground chicken

500 gm of spinach

140 gm of grated mozzarella cheese 

3 garlic cloves

4 Tbsp of olive oil

1 medium size onion

1 Tbsp of black pepper

1 Tbsp of lemon juice

1 Tsp of dry thyme

a palm full of oregano leaves  

a pack of flat lasagna pasta

butter for greasing 

1. Make the Pomodoro sauce following this recipe: Pomodoro Sauce Recipe. Once you are done with it, let it rest.
2. Make the Béchamel sauce following this recipe: Béchamel Sauce Recipe. Once you are done with it, let it rest.
3. Peal the garlic cloves and cut them in to small bits. 
4. In a large pan or pot, heat up 2 Tbsp of olive oil, bring to a simmer and add the garlic. Let it cook for about 2 minutes till lightly golden.
5. While you are heating up the oil and cooking the garlic. Wash the leaves of spinach and remove the stems. 
6. Add the clean spinach to the pan and slowly flatten it using a wooden spoon. Stir the leaves in order to get them all evenly coated with oil. 
7. Cover the pan with a lid and let it cook for an other 2 minutes. After the time has elapsed, stir and turn the leaves. Add the oregano leaves and cover up the pan once again for an other 2 minutes.
8. Remove the spinach from the pan and drain it of any unwanted oil. 
9. Heat up a large pan with the remaining olive oil.
10. Add the ground chicken to the pan and stir it in order to brake all clumps of meat.
11. Cook the chicken for 5 minutes and add the black pepper, dry thyme and lemon juice.
12. Keep cooking the chicken while stirring it for an other 5 minutes until it is golden.
13. Remove any unwanted juice from the chicken and remove it from the heat.
14. Preheat your oven to 185°C. 
15. Grease the baking form with the butter evenly to prevent the lasagna to stick to the form. 
16. Layer the lasagna in to the form following this order: (from bottom to top) pasta, spinach, béchamel, pasta, chicken, pomodoro, pasta, spinach, béchamel , pasta, pomodoro, béchamel, mozzarella cheese.
17. Place the lasagna in to the oven and bake for 30-40 minute.
18. Test if the lasagna is ready by using a knife. The knife should cut right in with ease and come out almost clean. The cheese should be melted and golden.
19. Remove the lasagna from the oven and let it cool for 5 minutes before serving. 
20. Enjoy, enjoy, enjoy.