Chicken lasagne

Yield: 6 servings

Measure Ingredient
½ cup Butter or margarine
½ cup Flour
½ teaspoon Salt
½ teaspoon Basil,dried leaf
3 cups Chicken broth from Simmered+
2½ cup Chicken from Simmered Chick+
1 \N Chicken,broiler-fryer
2½ cup Water
1 \N Onion,small,sliced
2 \N Celery tops
1 \N Egg,lightly beaten
2 cups Cottage cheese,creamed
½ pounds Lasagne noodles,cooked/drain
1 pack Spinach,frozen,thawed/draine
¼ pounds Mozzarella cheese,thin slice
¼ cup Parmesan cheese,grated
1 \N Bay leaf
1 teaspoon Salt
¼ teaspoon Pepper


1. Melt butter in a large; blend in flour, salt and basil.

2. Stir in chicken broth; cook, stirring constantly, until mixture thickens and comes to a boil.

3. Remove from heat; add chicken.

4. Mix beaten egg into cottage cheese.

5. Lightly grease a 13x9x2-inch baking dish.

6. Place a third of the chicken mixture in the bottom of the dish; top with half the noodles, half the cottage cheese mixture, half the spinach and half the mozzarella cheese.

7. Repeat the layering; end with the last third of the chicken mixture.

8. Top with Parmesan cheese.

9. Bake in preheated 375'F. oven 45 minutes.

10. Remove from oven; let stand 10 minutes before cutting into squares.


1. Put chicken in a kettle; add water and remaining ingredients.

2. Bring to a boil.

3. Cover tightly; reduce heat and simmer 1 hour, or until tender.

4. Remove from heat; strain broth.

5. Refrigerate chicken and broth at once.

6. When chicken is cool, remove meat from bones; cut into small cubes.

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