A wonderful variation on typical Beef Lasagne and just as easy when you follow this Lazy but Tasty recipe!
Simple Chicken and Spinach Lasagne Slow Cooker Recipe – Serves 2 Adults + 2 Children (double quantities and use a larger slow cooker if you require bigger portions)
You will need:
1 x Standard Slow Cooker
2 or 3 x Skinless chicken breasts (I use free range)
1 x Onion
1 x Splash of olive oil to stop onion/chicken sticking to pan
150g of thawed frozen chopped spinach
1 x Medium jar of Ragu or Red Lasagne Sauce (approx. 350g) – If you only have a large jar (500g) just use 2/3rds or use all and the check consistency before layering pot. I use a large jar and discard any I feel is excessive.
Approx. 8 pre-cooked Lasagne Sheets
1 x Small can of condensed mushroom soup (approx. 295g - I use the low-fat and low-salt variety)
Large handful of grated cheese
(If you want added flavour feel free to add some Oregano/Mixed Herbs and 2 x crushed/pressed garlic cloves and some black pepper)
1. Peel and chop onion and add to a pan with a splash of olive oil – ensure onion doesn’t burn
2. Cut chicken into strips or small cubes and add to pan – brown the meat all over
3. Add the spinach (which should have been drained to remove excess water) and the garlic/black pepper/oregano if using and then the Ragu/Red Sauce and bring the pan to the boil
4. Add half of the pan ingredients to the bottom of the Slow Cooker and cover with Lasagne Sheets/Noodles – you will need to snap them to cover as Slow Cookers are oval (please someone invent a square one!). Do two layers of sheets/noodles so that the pasta is thicker.
5. Use half the tin of soup to cover the pasta and spread evenly – ensure all pasta is covered
6. Repeat steps above to create a second layer then add the grated cheese to the top (and some black pepper/mixed herbs depending on your taste)
7. Place lid on cooker and leave for 6 hours on low. After this time if you aren’t ready to eat then reduce to warm and leave for up to 3 hours (please check your cooker’s instructions on the maximum time the cooker should be left on warm to ensure that food remains safe to eat)
8. Approx 15-30 minutes before serving, as you are prepping salad or side dishes, remove lid so any excess moisture evaporates.
Serve immediately with salad, vegetables or crusty bread.
Alternatively keep in fridge for up to 24 hours (can be eaten cold or reheated next day – please ensure all food is piping hot when reheated and never reheat in a slow cooker!) or freeze for up to 1 month.
Top Tip with Slow Cooked Lasagne – This lasagne will improve on standing – so if you can leave on warm with the lid removed for a short duration then it will become a more solid construction and easier to serve.
Spread the word and let’s start a Slow Cooker revolution!
Please let me know how it goes in the comments below