Chicken, mushroom and spinach lasagne

Yield: 1 Servings

Measure Ingredient
1 teaspoon Sunflower oil
1 small Onion; finely chopped
1 pounds Uncooked chicken cut into 1/2 inch cubes
4 ounces Plain flour
1½ pint Semi-skimmed milk
½ teaspoon Nutmeg
Salt & pepper
1 teaspoon Sunflower oil
1 Onion; finely chopped
3 Cloves crushed garlic
12 ounces Chopped mushrooms
12 ounces Spinach
Salt & pepper
12 Sheets green pre-cooked lasagne
2 ounces Parmesan cheese

SAUCE

MUSHROOM & SPINACH MIXTURE

OVEN TEMPERATURE:

190 c / 375F / 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. Cook spinach briefly in a large covered saucepan until

just soft - don't add any water! 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 suce, pasta etc. Sprinkle with lots of Parmesan cheese and cook for 45-50 minutes or until golden.

Posted to recipelu-digest by LSHW <shusky@...> on Marcay,, h 17, 199

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