Recipe - Chicken Mushroom And Spinach Lasagne

SAUCE
1 teaspoon Sunflower oil
1 small Onion; finely chopped
1 pound Uncooked chicken cut into
One half inch cubes
4 ounce Plain flour
1 One half pt Semiskimmed milk
One half teaspoon Nutmeg
Salt & pepper

MUSHROOM & SPINACH MIXTURE
1 teaspoon Sunflower oil
1 Onion; finely chopped
3 Cloves crushed garlic
12 ounce Chopped mushrooms
12 ounce Spinach
Salt & pepper
12 Sheets green precooked
lasagne
2 ounce Parmesan cheese

OVEN TEMPERATURE:

190 cup / 375F / Gas 5
Heat oil and cook onion until soft. Add minced chicken and stirfry 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
4550 minutes or until golden.

Posted to recipeludigest by LSHW shusky@erols.com on Marcay,, h 17, 199