| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Sunflower oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
lb |
Uncooked chicken cut into 1/2 inch cubes |
| 4 |
oz |
Plain flour |
| 1 1/2 |
pt |
Semi-skimmed milk |
| 1/2 |
ts |
Nutmeg |
|
|
Salt & pepper |
| 1 |
ts |
Sunflower oil |
| 1 |
|
Onion; finely chopped |
| 3 |
|
Cloves crushed garlic |
| 12 |
oz |
Chopped mushrooms |
| 12 |
oz |
Spinach |
|
|
Salt & pepper |
| 12 |
|
Sheets green pre-cooked lasagne |
| 2 |
oz |
Parmesan cheese |
INSTRUCTIONS
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@erols.com> on Marcay,, h 17, 199
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