Free Cooking Recipes

A tasty lasagne, accompanied with a crisp salad and crusty brown bread makes for easy and informal entertaining. Prepare the lasagne in advance and chill until you are ready to cook it.

SERVES 6
CHICKEN & NUTMEG SAUCE
15 ml/1 tbsp sunflower oil
1 small onion, finely chopped
500g/1 lb uncooked chicken meat cut into I cm
(1/2 in) cubes
1/2 cup/125 g/4 oz butter
scant cup/1 25 gi4 oz plain (as purpose) flour
33/4 cups/900 m1/1 1/2 pt semi-skimmed milk
2.5 m1/1/2 tsp freshly grated nutmeg
salt and freshly ground black pepper
MUSHROOM & SPINACH MIXTURE
15 ml/1 tbsp sunflower oil
1 onion, finely chopped
3 cloves garlic, crushed (minced)
375 g/12 oz fiat mushrooms, finely chopped
375 g/12 oz fresh spinach, washed
salt and freshly ground black pepper
300-375 g/I 0-12 oz green pre-cooked lasagne
(approximately 12 sheets)
50g/2 oz Parmesan cheese, freshly grated
Oven temperature: 190 °C/375 °F/Gas 5

Directions:

1. To make the chicken sauce, heat the oil in a pan and cook the onion gently until softened. Add the diced chicken and stir-fry until the chicken is firm and cooked through.
2. In another saucepan, melt the butter. Add the flour and cook, stirring, for one minute. Remove from the heat and slowly blend in the milk, beating to a smooth sauce between each addition. Return to the heat and bring to the boil and cook for one minute. Season with the nutmeg, salt and pepper.
3. Put a third of the sauce into a bowl and reserve. Add the chicken and onion mixture to the remaining sauce. Place a layer of damp greaseproof paper on the surface of both sauces to prevent a skin forming.
4. For the mushroom and spinach mixture, heat the oil and cook the onion and garlic gently until softened. Add the mushrooms and cook gently for 10 minutes or until any liquid has evaporated.
5. Cook the spinach briefly in a large covered saucepan until it has wilted and reduced in volume. No need to add any water. Drain, squeeze out any excess liquid and then chop finely. Add to the mushroom mixture and season to taste.
6. Lightly oil a deep rectangular ovenproof dish approx. 30 x 18 cm (12 x 7 in). Line the bottom and sides of the dish with some of the pasta and then layer with half the chicken sauce, pasta, spinach and mushroom sauce, more pasta, the remaining chicken sauce, pasta and the plain sauce.
7. Sprinkle with the grated Parmesan and cook for 45 to 50 minutes or until bubbling and golden brown on top.