Chicken & Pasta Vegetable Lasagne |
Yield:4
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INGREDIENTS: |
| 12 oz |
frozen chopped spinach, thawed and drained |
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| 1/2 tsp |
ground nutmeg |
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| 1 lb |
lean, cooked chicken, skinned and diced |
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| 4 sheets |
precooked lasagne verde |
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| 1 1/2 tbsp |
cornstarch |
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| 1 3/4 cups |
skim milk |
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| 4 tbsp |
Parmesan cheese, freshly grated |
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salt and pepper |
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FOR THE TOMATO SAUCE |
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| 14 oz can |
chopped tomatoes |
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| 1 |
medium onion, finely chopped |
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| 1 |
garlic clove, crushed |
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| 2/3 cup |
white wine |
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| 3 tbsp |
tomato paste |
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| 1 tsp |
dried oregano |
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| DIRECTIONS: |
- Preheat the oven to 400`F. To make the tomato sauce, place the tomatoes in a saucepan and stir in the onion, garlic, wine, tomato paste, and oregano. Bring to a boil and simmer for 20 minutes, until thick. Season well.
- Drain the spinach again and spread it out on absorbent paper towels to make sure that as much water as possible has been removed. Layer the spinach in the base of an ovenproof baking dish. Sprinkle with nutmeg and season.
- Arrange the chicken over the spinach, and spoon the tomato sauce on top. Arrange the sheets of lasagne over the sauce.
- Blend the cornstarch with a little of the milk to make a paste. Pour the remaining milk into a pan and stir in the cornstarch paste. Heat for 2-3 minutes, stirring, until the sauce thickens. Season.
- Spoon the sauce over the lasagne and transfer the dish to a cookie sheet. Sprinkle the grated cheese over the sauce and bake in the oven for 25 minutes, until golden-brown.
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