GPT Spinach Lasaga

Bahan-bahan

✨ *Serves 6 hearty portions or 8 lighter ones

### 🧺 **Ingredients**

#### 🔹 Proteins & Veggies:

300 g cooked chicken

350 g fresh spinach

150 g artichoke hearts

70 g sun-dried tomatoes

60 g Kalamata olives

1 small yellow onion (~100 g)

3 garlic cloves, minced

#### 🔹 Dairy:

350 g ricotta cheese

200 g mozzarella cheese, shredded

50 g Parmesan cheese, grated

#### 🔹 Pasta:

9–12 lasagna sheets, cooked or no-boil

#### 🔹 White Sauce (Béchamel):

* **60 g butter

* **30 g all-purpose flour

* **700 ml milk** (whole or 2%)

Salt and black pepper, to taste

1 pinch ground nutmeg (optional but recommended)*

#### 🔹 Herbs & Extras:

1 tsp dried oregano (~1 g)

½ tsp dried thyme (~0.5 g)

Fresh basil leaves, for garnish

Arahan

#### 1. **Make the White Sauce (Béchamel):**

1. Melt **60 g butter** in a saucepan over medium heat.

2. Whisk in **30 g flour**, cook 1–2 minutes (don’t brown it).

3. Gradually whisk in **700 ml milk**, stirring constantly until smooth.

4. Simmer until thickened (5–7 minutes).

5. Season with **salt**, **pepper**, and a **pinch of nutmeg**. Set aside.

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#### 2. **Make the Filling:**

1. In a skillet, heat olive oil and sauté **100 g onion** until soft.

2. Add **3 minced garlic cloves**, cook 30 seconds.

3. Add **350 g spinach** and cook until wilted (or use thawed frozen spinach).

4. Stir in **300 g chicken**, **150 g artichokes**, **70 g sun-dried tomatoes**, and **60 g olives** *(if using)*.

5. Season with **1 tsp oregano**, **½ tsp thyme**, **salt**, and **pepper** to taste. Set aside.

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#### 3. **Ricotta Layer:**

* In a bowl, mix **350 g ricotta** with a pinch of salt and pepper.

* Optional: Stir in a spoonful of béchamel to loosen it up.

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#### 4. **Assemble the Lasagna** *(in a 23x33 cm / 9x13 inch baking dish)*:

1. Spread a thin layer of béchamel on the bottom.

2. Add a layer of lasagna sheets.

3. Spoon on ⅓ of the spinach-chicken filling.

4. Dot with ricotta, drizzle béchamel, sprinkle mozzarella and Parmesan.

5. Repeat layers 2 more times: pasta → filling → ricotta → sauce → cheese.

6. Finish with pasta, the remaining béchamel, and top with mozzarella + Parmesan.

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#### 5. **Bake:**

* Preheat oven to **190°C** (375°F).

* Cover tightly with foil and bake for **25 minutes**.

* Remove foil and bake another **15–20 minutes**, until golden and bubbling.

* Let rest **10–15 minutes** before slicing — this helps it hold its shape.

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### 🌿 Optional Garnish:

* Fresh **basil leaves**

* Drizzle of olive oil or a squeeze of lemon before serving