Recipe for Chicken, Mushroom and Spinach Lasagne 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
SAUCE ----------------
1 tsp Sunflower oil
1 sm Onion, finely chopped
1 lb Uncooked chicken cut into 1/2 inch cubes
4 oz Plain flour
1/2 pt Semi-skimmed milk
1/2 tsp Nutmeg
Salt & pepper
----------------- MUSHROOM & SPINACH MIXTURE ----------------
1 tsp Sunflower oil
1 x Onion, finely chopped
3 x Cloves crushed garlic
12 oz Chopped mushrooms
12 oz Spinach
Salt & pepper
12 sht green pre-cooked lasagne
Instructions:
Instructions: OVEN TEMPERATURE:
190 c / 375F / Gas 5
Heat oil and cook onion until soft. Add diced chicken and stir-fry in pan or wok until cooked. In

another saucepan melt butter & add flour - cook for about 1 minute. Remove from heat & blend in

milk until sauce is thickened. Season to taste. Put a third of this sauce into a bowl and leave. Add

chicken to remaining sauce and onion. Heat oil, cook garlic, onion and add mushrooms - cook for

about 10 minutes until liquid has evaporated. Cook spinach briefly in a large covered saucepan until

just soft - dont add any water! Drain spinach well and chop. Add mushrooms to mixture and season. Lightly oil a deep rectangular ovenproof dish (12 x 7 inches) and line bottom and sides with

lasagne. Layer half the chicken sauce, pasta, spinach, mushroom sauce, pasta and remaining

chicken suce, pasta etc. Sprinkle with lots of Parmesan cheese and cook for 45-50 minutes or until golden.

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