Name: Chicken lasagne
Yield: 6 servings
Cuisine: Bake
Ingredients: 350.00 g chicken breast fillets; 150.00 g spinach stems removed, finely chopped; oil for frying; salt and freshly ground black pepper to taste; 250.00 g cottage cheese chunky; 6.00 salami slices, in strips; 30.00 ml parmesan cheese optional; 250.00 g lasagne sheets; 30.00 ml butter; 60.00 ml flour cake; 300.00 ml milk; salt and freshly ground black pepper to taste; nutmeg ground, pinch; 30.00 ml parmesan cheese optional; 100.00 g cheddar cheese grated; 50.00 ml breadcrumbs fresh

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Ingredients (16)

350.00 g	chicken breast fillets
150.00 g	spinach — stems removed, finely chopped
	oil — for frying
	salt and freshly ground black pepper — to taste
250.00 g	cottage cheese — chunky
6.00	salami — slices, in strips
30.00 ml	parmesan cheese — optional
250.00 g	lasagne sheets

SAUCE

30.00 ml	butter
60.00 ml	flour — cake
300.00 ml	milk
	salt and freshly ground black pepper — to taste
	nutmeg — ground, pinch
30.00 ml	parmesan cheese — optional
100.00 g	cheddar cheese — grated
50.00 ml	breadcrumbs — fresh

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray one large or two smaller oven dishes with non-stick spray. Fry the chicken in a little heated oil until done. Remove from the pan and set aside. Stir-fry the spinach until tender and mix with the chicken. Season well with salt and pepper. Add remaining filling ingredients and mix. Set aside.
Boil the lasagne sheets or ribbon noodles in rapidly boiling salted water until cooked but still firm. Spoon layers of the filling and noodles into the ovenproof dishes.
Prepare the sauce: Melt the butter. Add the cake flour and stir well until smooth. Slowly add the milk, stirring continuously. Season and heat until the sauce comes to the boil and thickens. Stir continuously. Add Parmesan cheese, if desired. Pour the sauce over the dish. Combine the Cheddar cheese and breadcrumbs and sprinkle on top. Bake for 25-30 minutes or until heated through and the cheese has melted. Serve with a salad.
Serves 6-8.