A creamy, comforting lasagne with chicken, soft leeks, sweet shallots and greens, lifted with wild garlic and layered with a light ricotta and cream sauce. Simple, balanced, and quietly delicious.
Ingredients
Serves: 6
Chicken layer
- 2 tbsp olive oil
- 650g chicken, cut into bite-sized pieces
- Salt & black pepper
- Greens layer
- 1 tbsp olive oil
- 2 leek2, sliced
- 3 shallots, sliced
- 200g spinach
- 200g button mushrooms
- 50g wild garlic (3-cornered leek), chopped (discard tough stems)
- 3 cloves of garlic
- Salt & black pepper
Ricotta sauce
- 250g ricotta
- 200ml double cream
- 150ml warm chicken stock
- 30g cornflour
- 50g grated Parmesan
- Salt & black pepper
Other
- Fresh lasagne sheets (6)
- 150g mozzarella, torn
- 2–3 tbsp pine nuts
- Extra Parmesan
Equipment
- 30cm x 20cm oven dish (2.5–3L capacity)
Method
1. Cook the chicken
Heat olive oil in a pan over medium heat. Add chicken, season well, and cook until lightly golden and just cooked through. Set aside.
2. Cook the greens
Heat olive oil in a large pan. Add leek and shallots and cook gently for 5–6 minutes until soft. Cover with parchment paper and allow to slow cook.
Add spinach and wild garlic and cook until just wilted. Season well and remove from heat.
3. Make the sauce
In a bowl, mix ricotta and cream until smooth. Gradually whisk in the warm chicken stock, then stir in Parmesan. Season to taste. The sauce should be smooth and pourable.
4. Assemble
Preheat oven to 160°C (fan). Lightly grease the dish.
Spread a thin layer of sauce on the base, then add lasagne sheets.
Top with a layer of greens, then chicken, then sauce.
Repeat the layers until everything is used, finishing with lasagne sheets and a generous layer of sauce on top.
Scatter over mozzarella, pine nuts, and extra Parmesan.
5. Bake
Cover with foil and bake for 45–55 minutes. Remove foil for the last 10–15 minutes until golden and bubbling.
6. Rest
Leave to rest for 10–15 minutes before slicing and serving.
