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Small Chicken Lasagne with Alfredo and Spinach
Sized for a dinner for two, this small lasagne combines cooked chicken, spinach ricotta and a rich, creamy alfredo sauce. The sauce comes together in minutes in the MicroCook Pitcher, and the small rectangular Voilà Dish is just the right size for building and baking it.
- Total time
- 50 min
- Prep
- 20 min
- Cook
- 25 min
- Rest
- 5 min
Ingredients
Method
For the sauce, put the diced butter and peeled garlic in the Tupperware MicroCook Pitcher 1 l and microwave for about 2 minutes at 600 W, stirring halfway. Stir in the flour, oregano and stock powder and cook for 30 seconds more at 600 W.
Whisk in the cream with the Tupperware Flexible Whisk and continue cooking for 2 to 3 minutes at 600 W. Stir in the Parmesan until melted, adjust the seasoning and leave to cool.
Heat the oven to 180 °C (350 °F). In a Tupperware Mixing Bowl, combine the ricotta and spinach and season generously; if using frozen spinach, thaw and squeeze it dry first.
Cut the chicken and mozzarella into small pieces.
Spread a thin layer of sauce in the base of the Tupperware Voilà Dish 1 l rectangular, add a piece of pasta, then half the chicken, half the spinach ricotta and half the mozzarella. Repeat with sauce, pasta and the rest of the filling, then top with the last piece of pasta, the remaining sauce and the Parmesan.
Bake uncovered for 20 minutes, until golden on top. Leave to rest for 5 minutes so the sauce sets, then serve with rocket and Parmesan shavings.
