Chicken and spinach lasagna

Ingredients for 4 servings:

• 350 g leaf spinach (frozen), thawed, drained, chopped
• ½ tsp nutmeg, freshly grated
• 450 g cooked chicken, skinned, cut into cubes
• 4 lasagna sheets, green
• ½ tbsp cornstarch
• 425 ml milk (0.3% fat)
• 4 tbsp Parmesan, freshly grated
• 400 g tomatoes from the can, diced
• 1 onion(s), finely chopped
• 1 garlic clove(s), crushed
• 150 ml white wine
• 3 tbsp tomato paste
• 1 tsp oregano, dried
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-fat

Preheat the oven to 200°C. For the tomato sauce, bring the tomatoes to a boil with onion, garlic, wine, tomato paste, and oregano. Simmer for 20 minutes. Season generously with salt and pepper. Drain the spinach once more on kitchen paper to ensure it is as dry as possible. Then place it in the bottom of a baking dish, sprinkle with nutmeg, and season with salt and pepper. Arrange the chicken cubes on top of the spinach and pour over the tomato sauce. Then arrange the lasagna sheets on top. Mix the cornstarch with a little milk to form a paste. Pour the remaining milk into a saucepan and stir in the paste. Heat for 2-3 minutes, stirring constantly, until the liquid has thickened. Season well with salt and pepper. Pour the sauce over the lasagna, sprinkle with Parmesan cheese, place the baking dish on a baking sheet, and bake in the oven for 25 minutes, until the cheese is golden brown and bubbly.