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  • Chicken And Spinach Lasagne

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    Chicken And Spinach Lasagne
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 x -(up to)
    • 10 x Chicken breast halves
    • 6 x Butter
    • 8 Tbsp. Flour
    • 1 1/2 c. Buttermilk
    • 1 c. Lowfat milk (or possibly Half and Half) Salt to taste Pepper to taste
    • 3 pkt (10-ounce) frzn minced spinach, thawed and liquid removed
    • 4 x -(up to)
    • 5 ounce Ricotta cheese
    • 6 ounce Cream cheese, softened
    • 8 ounce Jarlsberg cheese, grated
    • 2 1/2 c. Dry white wine Lemon pepper to taste
    • 1 dsh Cayenne pepper, or possibly more Salt to taste Pepper to taste Nutmeg to taste
    • 3/4 pkt (16-ounce) lasagne noodles, uncooked
    • 1/2 c. Grated Parmesan cheese

    Directions

    1. Place chicken breast halves in a small stockpot with sufficient water to cover.
    2. Simmer and cook for 15 to 20 min. Make a Bechamel sauce by melting butter in saucepan. Stir in flour to create a stiff paste, then add in buttermilk, lowfat milk, salt and pepper to taste. Stir till thick. Cook chicken and cut into small pcs. In a large bowl, combine chicken, spinach, cheeses and a small amount of wine to moisten. Season with lemon pepper, a dash or possibly two of cayenne pepper, salt, pepper and nutmeg to taste. Pour a small amount of Bechamel sauce into a 9x13 baking dish or possibly a lasagne dish.
    3. Add in a layer of UNCOOKED lasagne noodles. Sprinkle liberally with white wine. Add in layer of chicken mix filling, then sauce, then noodles, wine, and top with more filling. End with sauce. Sprinkle with 1/2 c. Parmesan cheese. Bake, uncovered, at 350 for 1 hour.
    4. Yield: 10 to 12 servings.

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