Chicken, Pancetta and Spinach Lasagne

  • Chicken Recipes
  • Dinner Recipes
  • Pancetta Recipes

Featured Product: Flat Pancetta

A blonde or white lasagne is made without a tomato base, allowing delicate flavours to shine. The result is a creamy chicken ragu richly flavoured by our Skara Pancetta and complimented by leeks, lemon and basil.


  • 1 bunch spinach, washed, trimmed and chopped

  • 1 tablespoon olive oil

  • 2 leeks, finely sliced

  • 2 cloves garlic, peeled and crushed

  • 1 large carrot, peeled and finely diced

  • 2 sticks celery, finely diced

  • 100g Skara Flat Pancetta, finely chopped

  • 500g chicken mince

  • 1 cup white wine

  • 1 cup chicken stock

  • ½ teaspoon finely grated lemon zest

  • 140g tub cream cheese

  • ½ cup basil leaves, shredded

  • 300g lasagne sheets

  • 1 cup pizza cheese

  • Bechamel Sauce

  • 60g unsalted butter

  • 1/3 cup plain flour

  • 1 ½ litres milk

  • 1 ½ cups finely grated parmesan

  • salt flakes and freshly ground black pepper

  • Prep time: 45 Minutes
  • Cooking time: 2 Hours
  • Serves: 12


  1. Heat oven to 180C (160C fan-forced) and lightly grease a large deep baking dish with butter and place on a baking tray.
  2. In a large saute pan, heat 1 teaspoon olive oil over a medium heat. Add spinach, stirring to combine, cover and wilt for 2-3 minutes. Remove from pan and allow to cool before squeezing to remove excess water. Set aside until required.
  3. In the same saute pan, heat remaining olive oil over a low heat. Add leeks, garlic, carrot, celery and pancetta, stirring until well coated. Cover and cook for 10 minutes or until vegetables are soft and tender.
  4. Add chicken, increasing heat to medium and cook for 5 minutes or until chicken turns white. Use a wooden spoon to help break chicken up whilst cooking.
  5. Add wine, stock and zest, stirring until combined. Bring to a simmer and cook for 15 minutes or until liquid is reduced by half. Add cream cheese, salt and pepper, stirring to combine and remove from heat.
  6. Meanwhile for the béchamel sauce, place butter in a medium saucepan over a medium heat, until melted. Add flour, stirring until well combined, cook for 2-3 minutes before adding milk and whisking until well combined. Slowly bring up to a simmer, whisking continuously until sauce becomes smooth and thickens. Remove from heat, add parmesan, stirring continuously until cheese has melted. Season with salt and pepper.
  7. Add prepared spinach and basil to chicken ragu, stirring to combine.
  8. Spread base of prepared lasagne dish with bechamel sauce. Place lasagne sheets across the bottom of the baking dish, followed by a quarter of the chicken filling and drizzle with 1 cup of bechamel sauce. Repeat the process until you have four layers of chicken filling.
  9. Finish with remaining lasagne sheets and top with rest of the béchamel sauce over the top and sprinkle with pizza cheese. Cover lasagne with a sheet of oiled foil and bake in preheated oven for 30 minutes. Remove foil and bake for a further 30 minutes, or until top is golden. Remove from oven and allow to cool for 15 minutes before serving.