Florentine Lasagna with chicken, spinach and pecorino

This is a modern recipe of Florentine’s Lasagne, a different way to prepare a delicious traditional dish with the addition of super extra ingredients: chicken, spinach, mozzarella, pecorino and crispy bacon.

Florentine lasagna with chicken, spinach and mozzarella cheese

Lasagna is a dish made with several sheets of pasta, Italian “lasagne” (wide flat-shaped pasta) alternated in the traditional recipe with layers of bechamel cream and meat sauce called ragù.

Versione in italiano >

During the Twentieth century many different recipes of Lasagna were born, like: “vegetarian with zucchini”, “with fish”, “with pesto sauce”, “with chicken” and many others (all of these were born in Italy). I can’t imagine how many different types of Lasagna can exist all over the world. Surely more extravagant than mine here.

Ingredients for 8 servings

  • 12 Lasagne pasta strips (fresh pasta or if dried need to cook it for 5 mins)
  • 400 grams bechamel cream
  • 450 grams chicken tenderloins, cooked and diced
  • 200 grams shredded Tuscan Pecorino cheese
  • 500 grams shredded mozzarella cheese
  • 200 grams / 7 oz. spinach, raw
  • 3 strips bacon, cooked crispy
  • Salt
  • Parsley

How to prepare the Florentine Lasagna with chicken and spinach

1. Preheat the oven to 350° F (175° C)

2. To assemble your lasagna: add a thin layer of the bechamel to the bottom of the baking dish, and spread evenly. Now start adding the 5 main layers: lasagne pasta strips + diced chicken + shredded mozzarella & bechamel with a tablespoon of Pecorino cheese, spinach.

3. Repeat the 5 main layers for 2 times, adding an extra layer of Lasagne pasta strips.

4. Finish by topping with mozzarella, bechamel and Pecorino and bake for about 20-25minutes, until golden.

5. Garnish with the chopped bacon and the chopped parsley, and serve.

The Lasagna origin

Lasagna originated in Italy, traditionally ascribed to the city of Naples, where the first modern recipe was created in the Middle Ages and published in Liber de Coquina (The Book of Cookery), becoming a famous dish every where in Italy, above all in Tuscany and Emilia Romagna (where more than other regions, the Lasagna dish, had an important development).

Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with: ragù, bechamel and Parmigiano Reggiano.

In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese with tomato sauce or various meats (ground beef, pork or chicken), or miscellaneous vegetables (spinach, zucchini, mushrooms).

Etymology: in Ancient Rome, there was a dish similar to the traditional lasagne one called lasana or lasanum (Latin word for “container”, “pot”) described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin. A theory says that lasagne comes from an ancient Greek product λάγανον (laganon), a flat sheet of pasta dough cut into strips. The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread.

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