Chicken and spinach lasagne

Yield: 10 Servings

Measure Ingredient
8 -(up to)
10 Chicken breast halves
6 Butter
8 tablespoons Flour
1½ cup Buttermilk
1 cup Milk (or Half and Half)
Salt to taste
Pepper to taste
3 packs (10-oz) frozen chopped spinach; thawed and drained (up to)
5 ounces Ricotta cheese
6 ounces Cream cheese; softened
8 ounces Jarlsberg cheese; grated
2½ cup Dry white wine
Lemon pepper to taste
1 dash Cayenne pepper; or more
Salt to taste
Pepper to taste
Nutmeg to taste
¾ pack (16-oz) lasagne noodles; uncooked
½ cup Grated Parmesan cheese

Place chicken breast halves in a small stockpot with enough water to cover.

Simmer and cook for 15 to 20 minutes. Make a B‚chamel sauce by melting butter in saucepan. Stir in flour to form a stiff paste, then add buttermilk, milk, salt and pepper to taste. Stir until thick. Cook chicken and cut into small pieces. In a large bowl, combine chicken, spinach, cheeses and a small amount of wine to moisten. Season with lemon pepper, a dash or two of cayenne pepper, salt, pepper and nutmeg to taste. Pour a small amount of Bechamel sauce into a 9x13 baking dish or a lasagne dish.

Add a layer of UNCOOKED lasagne noodles. Sprinkle liberally with white wine. Add layer of chicken mixture filling, then sauce, then noodles, wine, and top with more filling. End with sauce. Sprinkle with ½ cup Parmesan cheese. Bake, uncovered, at 350ø for 1 hour. Yield: 10 to 12 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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