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Chicken And Spinach Lasagne

Recipe By :
Serving Size :10
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
8 -up to
10 Chicken breast halves
6 Butter
8 tablespoon Flour
1 1/2 cups Buttermilk
1 cup Milk --or Half and Half
Salt to taste
Pepper to taste
3 pk 10-oz frozen chopped
-spinach thawed and drained
4 -up to
5 ounces Ricotta cheese
6 ounces Cream cheese --softened
8 ounces Jarlsberg cheese --grated
2 1/2 cups Dry white wine
Lemon pepper to taste
1 dash Cayenne pepper --or more
Salt to taste
Pepper to taste
Nutmeg to taste
3/4 pk 16-oz lasagne noodles
-uncooked
1/2 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 1/2 cup Parmesan cheese. Bake, uncovered, at 350ø for 1
hour. Yield: 10 to 12 servings. MELINDA MORSE From <Traditions: A
Taste of the Good Life>, by the Little Rock (AR) Junior League.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.


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