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Delicious chicken lasagne

Recipe from: 8/17/2000 12:00:00 AM
Ingredients 14
Servings 6


  • 65
    olive oil
  • 1
    medium onion, finely chopped
  • 2
    cloves garlic, crushed
  • 250
    fresh brown or fresh button mushrooms, sliced
  • 7
    fresh thyme leaves
  • 45
    cake flour
  • 600
    hot milk
  • 150
    dry white wine
  • salt and freshly ground black pepper
  • 25
    sweet sherry (optional)
  • 750
    cooked shredded chicken
  • 300
    fresh spinach, shredded and steamed
  • 8
    lasagne sheets, parboiled
  • grated Parmesan cheese


Preheat the oven to 180 °C and butter a rectangular ovenproof dish. Heat the oil in a large saucepan and slowly fry the onion and garlic until soft and fragrant. Add the mushrooms and fry until tender and all the moisture has evaporated. Sprinkle the thyme leaves and cake flour over the onion mixture, mix lightly and remove from the heat. Gradually stir in the milk, stirring until smooth. Add the white wine, return the saucepan to the stove plate and heat, stirring constantly. Simmer slowly until the mixture thickens and is done, season and add the sherry. Simmer for a few minutes before removing from the heat. Cool slightly and add the chicken. Spoon a little of the sauce in the bottom of the ovenproof dish and scatter a third of the spinach on top. Arrange the lasagne sheets on top (do not overlap the sheets, break them into smaller pieces if necessary). Repeat the layers of sauce, spinach and pasta twice more and cover the top layer of pasta sheets with a layer of sauce. Sprinkle generously with grated Parmesan cheese and bake for 30 to 35 minutes until done and golden brown.

Read more on: poultry  |  bake

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