Ingredients
500 g lasagna6 cloves garlic
2 tbsp olive oil
1 tsp salt
1 1/2 tsp heavy cream 2 tsp chicken stock
1 tsp
ground black pepper 500 g grated
gouda
250 g grated parmesan 500
g grated mozzarella
1 1/2 tsp frozen spinach
2 tsp shredded roasted chicken
How to:
Place the garlic cloves on a sheet of aluminum foil, pour olive oil on top and close the foil in a tight case.
Roast the garlic in the oven for 20 minutes, until soft and golden brown.
Add the roasted garlic to a large saucepan with salt, cream, chicken stock and black pepper. Bring to a slow boil over medium-high heat.
Reduce the heat to low and slowly add the gouda and parmesan, stirring with a wire whisk until well melted.
Add the spinach and cook for another 3-5 minutes, until the sauce thickens. Remove the sauce from the heat.
Spread a ladle of sauce evenly on the bottom of a pyrex dish and place a layer of lasagna on top.
Cover the pasta with another ladle of the cheese sauce, followed by a layer of chicken and a layer of mozzarella.
Repeat the layers in the same order until the Pyrex is full, ending with a layer of mozzarella.
Cover the pan with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 20 minutes or until the top is golden brown.
Let the lasagna rest for 10 minutes, cut into pieces and serve hot.
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