Jamie Oliver Chicken And Spinach Lasagne Recipe [Tips & Tricks]

I remember the first time I tried Jamie Oliver’s Chicken and Spinach Lasagne. It was a rainy Sunday afternoon, and I wanted something comforting but a bit different from the usual beef lasagne. When I took that first bite, I was blown away by how fresh and vibrant the flavors were. The creamy chicken and spinach combo felt like a warm hug, yet it was light enough not to feel heavy afterward. Since then, it’s become my go-to recipe for family dinners and impressing friends without spending hours in the kitchen.

• Comfort food meets healthy goodness
• Perfect for those who love lasagne but want a twist
• Jamie’s recipes always balance simplicity and amazing taste

Jamie Oliver’s Chicken And Spinach Lasagne Recipe

This isn’t your typical red sauce lasagne. Jamie’s take features tender chicken, creamy béchamel, and fresh spinach layered between sheets of pasta. The magic is in the layers of flavors and textures – soft pasta, juicy chicken, fresh greens, and melted cheese.

• Creamy béchamel sauce instead of tomato base
• Tender chicken chunks that soak up flavors
• Fresh spinach adds a mild, slightly sweet earthiness
• Cheese melts perfectly for a golden, bubbling top

Ingredients Needed

Let me tell you, the ingredient list is straightforward but thoughtfully chosen. Nothing too fancy, just fresh and wholesome.

• Chicken breasts or thighs – juicy and tender pieces
• Fresh spinach – packed with nutrients and vibrant green color
• Lasagne sheets – fresh or dried, depending on preference
• Milk – for that creamy béchamel base
• Butter and flour – to make the roux for the béchamel sauce
• Garlic and onion – add depth and sweetness
• Parmesan and mozzarella cheese – for richness and gooey texture
• Olive oil – to sauté the chicken and veggies
• Nutmeg – a subtle spice that enhances the béchamel
• Salt and pepper – to season perfectly

How To Make Jamie Oliver’s Chicken And Spinach Lasagne

Cooking this lasagne is a rewarding process. I love how it builds layer by layer.

1. Prep the chicken – Dice the chicken into bite-sized pieces and sauté in olive oil with garlic and onions until golden.
2. Wilt the spinach – Add fresh spinach to the pan and cook until just wilted.
3. Make the béchamel sauce – Melt butter, whisk in flour to create a roux, then slowly add milk while stirring until thick and creamy. Season with salt, pepper, and a pinch of nutmeg.
4. Layer it up – Start with a thin layer of béchamel at the bottom of your dish. Add pasta sheets, then chicken and spinach mixture, more béchamel, and a sprinkle of Parmesan and mozzarella.
5. Repeat layers – Continue layering until you run out of ingredients, finishing with béchamel and a generous amount of cheese on top.
6. Bake – Cook in a preheated oven at 180°C (350°F) for around 30-40 minutes until golden and bubbling.

Ingredient Science Spotlight

Let’s geek out a bit on why these ingredients work so well together.

• Chicken provides lean protein and absorbs flavors beautifully.
• Spinach is rich in iron and antioxidants, and its mild flavor balances the creamy sauce.
• Béchamel sauce is a classic French white sauce. It adds creaminess without heaviness and binds the layers.
• Nutmeg in béchamel isn’t just for taste – it triggers warmth and depth, making the dish feel more complex.
• Mozzarella and Parmesan combine meltiness with sharp, salty notes that elevate the entire lasagne.

Expert Tips

After making this lasagne many times, here are my insider tips:

• Use fresh spinach if possible. Frozen works, but fresh keeps the texture lively.
• Don’t overcook the béchamel. It should coat the back of a spoon but not be too thick.
• Let the lasagne rest for 10 minutes after baking. This helps it set and makes serving easier.
• Add a splash of white wine when sautéing the chicken for extra flavor depth.
• If you want more veggies, add sautéed mushrooms or zucchini.

Recipe Variations

Jamie’s recipe is great as is, but I love experimenting:

• Add sun-dried tomatoes for a tangy twist.
• Swap chicken for turkey if you prefer leaner meat.
• Use kale or Swiss chard instead of spinach for a different leafy green flavor.
• Make it spicy by adding chili flakes to the béchamel.
• Gluten-free option: Use gluten-free pasta sheets or make a béchamel with gluten-free flour.

Final Words

This Chicken and Spinach Lasagne is a perfect balance of comfort and nutrition. It’s impressive enough for guests but simple enough for weeknight dinners. Every time I make it, the flavors remind me why cooking is such a joyful experience. Jamie Oliver’s approach makes this dish accessible and truly delicious.

FAQs

What Makes Jamie Oliver’s Chicken And Spinach Lasagne Unique?

It’s lighter than traditional lasagne because it uses chicken instead of beef and loads of fresh spinach for extra flavor and nutrition.

Can I Use Pre-cooked Chicken For This Lasagne?

Yes, you can. Just shred it up and add it to the sauce for an even quicker meal.

How Do I Make The White Sauce For Jamie Oliver’s Chicken And Spinach Lasagne?

You’ll need butter, flour, milk, and a bit of seasoning. Make sure to whisk it constantly to avoid lumps!

Can I Swap The Spinach For Another Leafy Green?

Yes, you can use kale or Swiss chard if you prefer something different.

Do I Need To Pre-cook The Lasagne Sheets?

Nope! Jamie’s recipe uses fresh lasagne sheets which don’t need cooking beforehand.

How Long Should I Bake Jamie Oliver’s Chicken And Spinach Lasagne?

Bake it in a preheated oven at 200°C (400°F) for around 30-35 minutes until golden and bubbling.

Can I Freeze The Chicken And Spinach Lasagne?

Yes, it freezes really well. Just cover it tightly with foil and freeze before baking.

What Type Of Cheese Is Best For Jamie Oliver’s Chicken And Spinach Lasagne?

Use a mix of mozzarella for melty texture and Parmesan for a sharp, salty flavor.

Can I Make This Lasagne Vegetarian?

Definitely! Just swap the chicken for a veggie like mushrooms or more spinach.

How Do I Make Sure My Lasagne Doesn’t Dry Out?

Make sure to cover it with foil during the first half of baking. This keeps the moisture in. Uncover it at the end for a crispy top.