Saturday, November 14, 2009
Two things to notice in this blog:
1) I make a TON of cookies, cakes, pies, etc. So it's not very often you'll see a main dish here. This is one of those rare occasions, so take note!
2) I don't measure...anything. I put the measurements in when I can take a guess that I'm 99% sure is about right. Blame my mother for this. She taught me the cooking basics, and rule #1 is NEVER trust the cookbooks. Trust your senses. Texture is almost as important as taste, so if something looks too runny or too thick, it probably is. Adjust accordingly.
For this recipe, if you make lasagna the normal way (tomato sauce and ground beef), think about how much sauce you generally use and make that amount of this white sauce.
Boil lasagna noodles as you normally would. Cook 4 large chicken breasts and cut into bite size pieces. Wash and chop fresh spinach. In large bowl, combine cut chicken and chopped spinach along with fresh cheeses such as parmesan, ricotta, and mozzarella. You don't have to use all three and can substitute your favorites. I like to add mizithra cheese, but it can be hard to find.
In a small bowl, mix together more chopped spinach and mozzarella cheese. Keep this separate until final step.
In 2 qt sauce pan, mix together flour, milk and butter. You'll only need about 2 T butter. As to the milk and flour, use 3 parts milk to 2 parts flour. Heat on medium heat until mixture becomes thick. STIR CONSTANTLY!!! You'll know it's right when you lift the spoon out of the mixture and it drops off slowly. While still stirring, add 1 small can of chicken broth and a handful of fresh parmesan cheese and a handful of shredded fresh romano cheese. Keep stirring until everything is melted together. Sauce will be slightly thick at this point.
Spoon just enough sauce in your baking dish to cover the bottom. Add one layer of noodles. Spoon another layer of sauce then a third of the chicken/spinach/cheese mixture. Repeat this process two more times, then add another layer of noodles. On top of the noodles, sprinkle the spinach/mozzarella cheese from your small bowl. Bake at 375 until cheese browns on top and sauce is bubbly throughout. (40ish minutes) Let stand and cool for about 5 minutes. Serve and enjoy! I recommend serving with garlic bread and a cesar salad.