| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Kwc, Main dish, Poultry |
1 |
2" hotel p |
INGREDIENTS
| 3/4 |
qt |
Milk |
| 1/2 |
lb |
Margarine |
| 1/2 |
lb |
Flour |
| 1 1/2 |
lb |
Spinach (chopped); frozen, thawed |
| 3/4 |
lb |
Carrot; shredded |
| 1/2 |
lb |
Mushroom; sliced |
| 1 1/2 |
oz |
Chicken base; paste type |
| 3/4 |
tb |
Oregano |
| 3/4 |
ts |
Basil |
| 3/4 |
ts |
Black pepper |
| 6 |
oz |
Parmesan cheese; grated |
| 1 1/2 |
ts |
Worchestershire sauce |
| 1 1/2 |
lb |
Chicken meat; diced |
| 2 |
lb |
Mozzarella cheese; shredded |
| 1 |
|
Salt; t-t = to taste |
| 18 |
|
Lasagna noodles; 10 inch ridged |
INSTRUCTIONS
Cook lasagna noodles as directed on package. Rinse on cold water and set
aside.
Heat milk in steam kettle. Make roux with the margarine and flour. Set
aside. To the milk add the chicken base, onion powder, oregano, basil,
black pepper, parmasean cheese, worchestershire sauce and stir. Add the
roux and cook to thicken.
Place spinach in collander and press out excess water. Then add mushrooms,
spinach, and carrots to sauce. Adjust salt to taste.
Each pan will have:: 1 1/2 gallons sauce; 2 # cheese; 1 1/2 # chicken
meat; 15 noodles
Set up order::
Sauce---noodles---chicken---cheese---sauce---noodles---chicken---cheese---
sauce---noodles---sauce---cheese
Bake in oven to heat through and brown the top layer of cheese.
350 degrees about 1 hour. Let stand in warm oven to firm up. cut 4x8.
Contributor: Chef Keith W. Cochran Preparation Time: 1:30
Posted to MM-Recipes Digest V5 #008 by kwcochran@juno.com (Keith W Cochran)
on Jan 8, 1998
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