Prep. Time 20′    Cooking Time 45′     Serves 6


For the lasagna:

  • 12 lasagna sheets
  • 3 chicken breasts, finely chopped
  • 1/3 cup olive oil
  • 1 clove of garlic
  • 500g fresh or frozen spinach (thaw if frozen)
  • 800g diced tomatoes
  • 1 tsp sugar
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • Salt
  • Freshly ground pepper

For the béchamel sauce:

  • 50g butter or olive oil
  • 2 tbsp flour
  • 600g fresh warm milk
  • A pinch of nutmeg
  • 1 cup grated gruyère cheese


  1. Blanch the spinach for 2′ in boiling salted water and then transfer it to a bowl with ice water to stop the cooking.
  2. Drain it in a colander.
  3. In a pan add some olive oil, sauté the chicken with the garlic for 8′-10′ over medium heat.
  4. Deglaze with the wine and after the alcohol has evaporated, add the tomatoes and sugar.
  5. Cover with a lid and let it simmer for 10′.
  6. Season with salt and pepper.
  7. In a small pot, melt the butter over medium heat and add the flour.
  8. Stir and cook for 3′, then gradually add the milk, constantly stirring to prevent lumps.
  9. Grate in the nutmeg.
  10. Once it starts to thicken, remove from heat and add the grated cheese.
  11. Stir and season with salt to taste.
  12. In an oiled ovenproof dish, spread a layer of the cooked chicken.
  13. Place half the lasagna sheets on top.
  14. Spread a layer of béchamel sauce over the lasagna sheets, smoothing it out with the back of a spoon.
  15. Place all of the spinach in a single layer on top.
  16. Repeat with another layer of lasagna sheets (6 pieces), béchamel sauce, and the rest of the chicken.
  17. Finish with the remaining béchamel sauce and sprinkle the grated gruyère cheese on top.
  18. Bake in a preheated oven at 180°C for 45-50 minutes, until golden brown and crusty.


Source: Argiro Barbarigou