|
| Chicken, Mushroom and Spinach Lasagne
Categories: Main Dish, Vegetables, Pasta, Milk, Spinach, Parmesan, Cheese, Onion, Garlic, Mushrooms, Chicken, Bake
SAUCE
1 teaspoon of Sunflower oil
1 small Onion, finely chopped
1 pound of Uncooked chicken, diced
4 ounces of Plain flour
1 1/2 pint of Semi-skimmed milk
1/2 teaspoon of Nutmeg
Salt & pepper
MUSHROOM & SPINACH MIXTURE
1 teaspoon of Sunflower oil
1 Onion, finely chopped
3 Cloves crushed garlic
12 ounces of Chopped mushrooms
12 ounces of Spinach
Salt & pepper
12 Sheets green pre-cooked lasagne noodles
2 ounces of Parmesan cheese |
|
OVEN TEMPERATURE: 190ºC./ 375ºF. / Gas 5 Heat oil and cook onion until soft. Add diced chicken and stir-fry in pan or wok until cooked. In another saucepan melt butter & add flour - cook for about 1 minute. Remove from heat & blend in milk until sauce is thickened. Season to taste. Put a third of this sauce into a bowl and leave. Add chicken to remaining sauce and onion. Heat oil, cook garlic, onion and add mushrooms - cook for about 10 minutes until liquid has evaporated. Clean spinach leaves thoroughly in cold water, drain but do not dry. Cook spinach briefly in a large covered saucepan until just soft - don't add any water, the drops of water clinging to leaves from rinsing is enough! Drain spinach well and chop. Add mushrooms to mixture and season. Lightly oil a deep rectangular ovenproof dish (12 x 7 inches) and line bottom and sides with lasagne. Layer half the chicken sauce, pasta, spinach, mushroom sauce, pasta and remaining chicken sauce, pasta etc. Sprinkle with lots of Parmesan cheese and cook for 45-50 minutes or until golden. Posted to recipelu-digest by LSHW <shusky@erols.com> on Marcay,, h 17, |
