Step 1: Preheat the oven to 180C/160C fan forced and lightly grease a 6cm deep, 30 x 20cm baking dish.
Step 2: Coarsely chop the ham and place in a large bowl, thinly slice shallots and add to the bowl and then add the chicken and stir to combine.
Step 3: Place the ricotta, cream and eggs in a large bowl and season and stir well to combine.
Step 4: Combine the cheddar and mozzarella in a bowl.
Step 5: Spread half the chicken mixture over the base of prepared dish and top with half the spinach and then dollop with one-third of the ricotta mixture and sprinkle with one-third of the cheese mixture and then top with half the lasagne sheets, cutting to fit.
Step 6: Repeat layering with the remaining chicken mixture, remaining spinach, half the ricotta mixture, half the grated cheese mixture and remaining lasagne sheets.
Step 7: Spread top with the remaining ricotta mixture and cheese mixture and bake for 45-50 minutes or until golden brown and then let stand in the dish for 10 minutes before serving and sprinkle with the parsley to serve.
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