Tricolour Chicken and Spinach Lasagne Recipe
Ingredients
| 350 g/12 oz frozen chopped spinach, thawed and drained | ||
| Ground nutmeg | 1/2 Teaspoon | |
| 450 g/1 lb lean, cooked chicken meat, skinned and diced | ||
| 4 sheets no-pre-cook lasagne verde | ||
| Cornstarch | 1 1/2 Tablespoon | |
| 425 ml/15 fl oz/1 3/4 cups skimmed milk | ||
| Parmesan cheese | 4 Tablespoon, freshly grated | |
| 400 g/14 oz can chopped tomatoes | ||
| Onion | 1 Medium, chopped (TOMATO SAUCE:) | |
| Garlic | 1 Clove (5gm), crushed (TOMATO SAUCE:) | |
| 150 ml/5 fl oz/2/3 cup white wine | ||
| Tomato Paste | 3 Tablespoon (TOMATO SAUCE:) | |
| Dried oregano | 1 Teaspoon (TOMATO SAUCE:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Preheat the oven to 200°C/400°F/Gas Mark 6. To make the tomato sauce, place the tomatoes in a pan and stir in the onion, garlic, wine, tomato puree (paste) and oregano. Bring to the boil and simmer for 20 minutes until thick. Season.
2. Again and spread it out on kitchen paper to absorb any excess water. Layer the spinach in the base of an ovenproof dish. Sprinkle with nutmeg and season.
3. Arrange the chicken over the spinach and spoon over the tomato sauce. Arrange the lasagne over the tomato sauce.
4. Blend the cornflour (cornstarch) with a little of the milk to make a paste. Pour the remaining milk into a pan and stir in the cornflour (cornstarch) paste. Heat for 2-3 minutes, stirring, until the sauce thickens. Season well.
5. Spoon the sauce over the lasagne and transfer the dish to a baking sheet (cookie sheet). Sprinkle the grated cheese over the sauce and bake for 25 minutes until golden.
2. Again and spread it out on kitchen paper to absorb any excess water. Layer the spinach in the base of an ovenproof dish. Sprinkle with nutmeg and season.
3. Arrange the chicken over the spinach and spoon over the tomato sauce. Arrange the lasagne over the tomato sauce.
4. Blend the cornflour (cornstarch) with a little of the milk to make a paste. Pour the remaining milk into a pan and stir in the cornflour (cornstarch) paste. Heat for 2-3 minutes, stirring, until the sauce thickens. Season well.
5. Spoon the sauce over the lasagne and transfer the dish to a baking sheet (cookie sheet). Sprinkle the grated cheese over the sauce and bake for 25 minutes until golden.
Chef
