I remember the first time I tried Jamie Oliver’s Chicken and Spinach Lasagne. It was a rainy Sunday afternoon. The smell of garlic and fresh herbs filled my kitchen, and I knew this was not going to be just another lasagne. It felt cozy, like a warm hug in food form. Every bite was comforting yet fresh, and it quickly became a dish I would turn to when I wanted something hearty without feeling too heavy.
This lasagne isn’t just about layers of pasta. It’s about flavors that tell a story: tender chicken, vibrant spinach, creamy béchamel, and rich tomato sauce all coming together. If you love comfort food but also appreciate a little finesse, this recipe is your next go-to.
Jamie Oliver’s Chicken And Spinach Lasagne Recipe
This is not a fussy lasagne. It’s straightforward but packed with layers of flavor. Jamie Oliver’s approach emphasizes fresh ingredients, bold flavors, and a balance between creamy and light. The chicken is tender, the spinach adds freshness, and the béchamel sauce ties everything together. It’s a dish that impresses without demanding hours of preparation.
Ingredients Needed
I always make sure my shopping list is clear before cooking. It saves time and prevents those ’oh no, I forgot the cheese’ moments. Here’s what you’ll need:
- Olive oil – 2-3 tablespoons for cooking the chicken and vegetables
- Chicken breasts – 2 large, diced
- Onion – 1 medium, finely chopped
- Garlic cloves – 2-3, minced
- Carrot – 1, finely chopped or grated
- Celery – 1 stalk, finely chopped
- Spinach – 200g fresh, washed and roughly chopped
- Canned chopped tomatoes – 400g
- Tomato purée – 2 tablespoons
- Lasagne sheets – 6-8, fresh or dried
- Butter – 50g for béchamel
- Plain flour – 50g for béchamel
- Milk – 600ml
- Nutmeg – a pinch for béchamel
- Parmesan or Grana Padano – 50g, freshly grated
- Salt and pepper – to taste
How To Make Jamie Oliver’s Chicken And Spinach Lasagne
The first time I cooked this, I felt like a conductor orchestrating a symphony of flavors. Here’s how it comes together:
-
Prep The Chicken And Vegetables
- Heat olive oil in a pan
- Add diced chicken and brown lightly
- Remove chicken and set aside
-
Cook The Base
- In the same pan, sauté onion, garlic, carrot, and celery until soft
- Add chopped tomatoes and tomato purée
- Simmer for 10 minutes
- Return chicken to the pan and cook for another 10 minutes
- Season with salt and pepper
-
Prepare The Béchamel Sauce
- Melt butter in a saucepan
- Stir in flour and cook for a minute
- Gradually whisk in milk to prevent lumps
- Add a pinch of nutmeg and some salt
- Cook until smooth and creamy
-
Layer The Lasagne
- Spread a little tomato and chicken mixture at the bottom of your baking dish
- Lay lasagne sheets on top
- Add another layer of chicken mixture, then a layer of béchamel
- Scatter chopped spinach
- Repeat until ingredients are used
- Finish with béchamel and grated cheese on top
-
Bake
- Preheat oven to 200°C (390°F)
- Bake for 25-30 minutes until golden and bubbling
- Let it rest for 5-10 minutes before slicing
Ingredient Science Spotlight
When I first started thinking about why this lasagne works so well, I realized it’s all in the ingredients:
- Chicken – Provides protein and a tender texture if cooked gently
- Spinach – Adds iron, freshness, and a slightly earthy flavor
- Tomatoes – Offer acidity that balances the richness of béchamel
- Béchamel sauce – The butter and flour mix forms a roux, which thickens the milk into a creamy sauce
- Nutmeg – Just a pinch brings warmth and subtle complexity to béchamel
Understanding these basics makes it easier to tweak recipes confidently without losing flavor or texture.
Expert Tips
I’ve learned a few tricks from multiple tries in my kitchen:
- Don’t overcook chicken: It will cook more in the oven, so slightly undercook in the pan
- Layer strategically: Spinach under béchamel prevents it from drying out
- Use fresh pasta sheets if possible: They absorb flavors better and bake more evenly
- Rest before serving: Letting it sit allows layers to set, making slicing easier
- Grate cheese freshly: Pre-grated often has anti-caking agents that affect melting
Recipe Variations
Over time, I’ve experimented with small tweaks:
- Cheese swap: Try mozzarella for a stringier top layer
- Veggie boost: Add mushrooms, zucchini, or roasted peppers
- Chicken alternative: Shredded turkey or cooked ham works well
- Spicy kick: Add chili flakes to tomato sauce for a subtle heat
- Low-carb version: Use thinly sliced zucchini instead of pasta sheets
Each variation keeps the heart of Jamie’s recipe intact while giving it a personal twist.
Final Words
I can’t tell you how many times this lasagne has saved a Sunday dinner or impressed guests. It’s not just a recipe. It’s a reminder that simple ingredients, combined thoughtfully, can create magic. Cooking it is therapeutic, eating it is satisfying, and sharing it brings people together.
FAQs
Can I Use A Different Type Of Cheese For Jamie Oliver’s Chicken And Spinach Lasagne?
Yes, you can swap the mozzarella or Parmesan with other cheeses like cheddar or ricotta if you prefer a different flavor or texture.
How Can I Make The Chicken And Spinach Lasagne Vegetarian?
You can replace the chicken with mushrooms, tofu, or a mix of other vegetables to make it a vegetarian dish.
Can I Prepare Jamie Oliver’s Chicken And Spinach Lasagne In Advance?
Absolutely! You can assemble the lasagne a day ahead, then cover and refrigerate it. Just bake it when you’re ready to serve.