posted by elinorw 09-02-98 7:23 AM
Chicken and Spinach Lasagna
4 whole chicken breasts, skinned, boned and halved
6 Tbl butter
8 Tbl flour
1 1/2 c buttermilk
1 cup half and half
Salt, freshly ground pepper to taste
3 packages ( 10 ounces each) frozen chopped spinach, thawed, squeezed dry
1 package (3 ounces) cream cheese, softened
6 ounces Jarlsberg cheese, grated
1/2 cup plus 1 Tbl dry white wine
Salt, freshly ground pepper to taste
8 ounces lasagna noodles
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
Place chicken breast halves in small stockpot with enough water to cover. Heat to simmer; cook until chicken is cooked
through, about 15-20 minues. Remove from pot and cool until easy to handle.
Melt butter in heavy-bottomed saucepan. Stir in flour to form stiff paste. Whisk in buttermilk, half and half, salt and pepper to taste. Stir briskly over low heat until sauce is smooth and thick, about 5 minutes; set aside.
Cut meat into small pieces. Stir together chicken, spinach, cream cheese, ricotta, Jarlsberg and 3 T of the wine. Season to taste with salt, pepper and nutmet. To make mixture more moist, add small amount of reservded sauce.
Heat oven to 350 degrees.
Pour small amount of sauce onto bottom of 13 x 9 baking dish. Top with layer of
uncookedlasagna noodles; sprinkle with 2 Tbl. of the wine. Add layer of filling, then another layer of sauce.
Place another layer of noodles over sauce, sprinkle with 2 more Tbl. wine and top with more filling. End with layer of sauce. Drizzle remaining 2 Tbl. wine around inside edges of pan. Sprinkle with Parmesan cheese. Bake until browned and bubbly, about one hour.