Lasagna with shredded chicken and spinach

Serves: 4

Preparation time: 25 minutes

Cooking time: 2 hours and 30 minutes

Ingredients

• 4 l (16 cups) spinach leaves
• 90 ml (6 tbsp) olive oil
• 2 cloves garlic, minced
• 3 ml (1/2 tsp) chili flakes
• 500 ml (2 cups) ricotta
• 500 ml (2 cups) mozzarella, grated
• 8 sheets fresh lasagna
• 1 l (4 cups) chicken, shredded
• Salt and pepper to taste

Shredded chicken

• 4 chicken breasts
• 2 onions, minced
• 3 cloves garlic, minced
• 250 ml (1 cup) white wine or lager
• 1 chicken bouillon cube
• 250 ml (1 cup) water
• 250 ml (1 cup) coulis tomato
• 5 ml (1 tsp) mixed herbs of Provence
• 60 ml (4 tbsp) honey
• 60 ml (4 tbsp) tomato paste
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 165 °C (325 °F).
2. In an ovenproof dish, arrange the chicken breasts, add the onions, garlic, wine, concentrated broth, water, tomato coulis, herbs of Provence, honey, tomato paste, cover and cook in the oven for 2 hours.
3. Let cool then shred the chicken. Set aside.
4. In the meantime, in a hot frying pan, while gradually adding the spinach leaves, brown them in a little oil.
5. Let everything cook for 5 to 8 minutes.
6. Add the garlic, chili pepper, check the seasoning and cook until the vegetable water reduces almost to dryness.
7. Mix the spinach, ricotta and 250 ml (1 cup) of mozzarella. Check the seasoning.
8. In a lasagna dish, alternate layers of dough, shredded meat, prepared mixture, finish assembling the lasagna with the remaining grated mozzarella and bake for 30 minutes. Brown if necessary.