Recipe Tip: Pasta: Lasagna with Spinach and Chicken - Falstaff
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. The casserole is prepared in no time, and sheep's cheese adds a spicy note.
- 4chicken breasts
- 300 gfresh spinach
- 250 gfeta
- 12 sheet(s)lasagne sheets, fresh (or soak to soften if using dried sheets)
- 200 mlmilk
- ¼ bunch(es)parsley
- 1red onion
- ground coriander
- olive oil
Step 1Cut the chicken breasts into slices of about 1 cm thickness and put aside. Wash the spinach, drain, and on a clean board not used for the raw chicken, chop and set aside.
Step 2Peel the onion, slice finely and set aside. Cut the feta into cubes.
Step 3Beat the eggs and put them in a bowl with milk, chopped parsley, grated some pepper, ground coriander and a little salt. Stir everything together well.
Step 4Preheat oven to 220 °C. Coat a lasagne dish with a little olive oil.
Step 5Cover the bottom with lasagne sheets, put half of the spinach on top and half of the chicken. Sprinkle with all the onion and pour 1/3 of the egg mixture over it. Cover again with lasagne sheets, add remaining spinach and chicken on top.
Step 6Pour the rest of the egg mixture over the top and sprinkle the feta on top. Finally, drizzle with olive oil and bake in the oven for 25 minutes. Remove, cover with baking paper and leave to stand for 10 minutes. Then serve.
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Step 8Pasta: Lasagna with Beetroot, Spinach and Goat's Cheese This creative pasta dish not only looks great in terms of colour, the taste is also great. Pasta
Step 9Pasta: Pappardelle with Mascarpone and Fresh Spinach Constantin Fischer prepares a quick pasta dish that needs only a few ingredients.
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