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Chicken Lasagne Florentine |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Lasagne Florentine recipe on the web!!_ broiler-fryer chicken _ cups water _ onion chopped _ carrot coarsely chopped _ rib celery cut into quarters ___ bay leaf _ teaspoon salt ___ teaspoon black pepper freshly ground * See note below. _ tablespoons butter or margarine _ onion large, chopped ___ pound mushrooms fresh, sliced _ 10-ounce packages frozen leaf spinach thawed and pressed dry ___ teaspoon marjoram dried, crushed _ teaspoon salt ___ teaspoon black pepper freshly ground ___ teaspoon nutmeg ground _ eggs beaten _ cup cottage cheese small curd * See note below. * Part two. _ ounces lasagna noodles homemade lasagne noodles, cooked or commercial cooked according to package instructions ___ pound mozzarella cheese shredded * Remove fat and giblets from chicken; place whole chicken in a saucepan, add water, and bring to boil. Cook for 10 minutes, skimming residue as it rises to the top. Add remainder of ingredients; bring to boil and reduce heat. Simmer, partially covered, for 50 to 60 minutes or until chicken is tender; let cool in broth. Remove chicken from broth; skin and bone. Cut meat into large bite-size pieces and set aside. Reduce chicken broth to 2 cups over high heat; strain and refrigerate. Remove fat that rises to the top. Mushroom-Spinach Filling: * Heat butter or margarine in a skillet until quite hot; add onion and sauté 5 to 7 minutes. Add mushrooms; sauté over high heat until lightly browned and all liquid has evaporated. Set aside. Mince spinach and season with marjoram, salt, pepper, and nutmeg. Stir in eggs and cottage cheese. Blend in mushrooms. Set aside. *Prepare pasta and cheeses; set aside. Béchamel Sauce: (Prepare last and use while still warm.) *Heat butter or margarine in a saucepan until melted; stir in flour. Cook, stirring, for 3 minutes. Add chicken broth, milk, and basil; stir until thickened. Add salt and hot pepper sauce to taste; stir in vermouth. Cook 1 minute longer. To assemble: While still hot, thinly spread 1 cup Béchamel Sauce in the bottom of a 9 x 13-inch baking dish. Layer half of the noodles on sauce, followed by half of the chicken and half of the mozzarella. Cover with Mushroom-Spinach mixture. Add half of the Béchamel Sauce and remainder of chicken, noodles, and Béchamel Sauce, in that order. Sprinkle mozzarella evenly over top followed by Parmesan cheese. Cover with foil. Bake in a preheated 375° oven for 40 to 50 minutes or until hot and bubbly. Rmove foil and place under broiler just long enough to lightly brown top. Let rest 10 minutes before cutting into serving pieces. Chicken Lasagne Florentine Creamy Shrimp Sauce Current Test Kitchen Pasta Fettuccini Carbonara Pesto Sauce Roman Meatballs With Mostaccioli Pasta Sardinian Lasagne Shrimp And Pork-Filled Wonton Soup Spaetzle With Bavarian Meatballs Spanish Macaroni With Cheese Tomato Sauce With Basil Vegetable Flower Soup |
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