3 qt milk
1/2 lb margarine
1/2 lb flour
1 1/2 lb spinach (chopped), frozen, thawed
3/4 lb carrot, shredded
1/2 lb mushroom, sliced
1 1/2 oz chicken base, paste type
3/4 tbsp oregano
3/4 tsp basil
3/4 tsp black pepper
6 oz parmesan cheese, grated
1 1/2 tsp worchestershire sauce
1 1/2 lb chicken meat, diced
2 lb mozzarella cheese, shredded
1 salt, t-t to taste
15 each lasagna noodles, 10 inch ridged
1 ****see note
Directions
Cook lasagna noodles as directed on package. Rinse on cold water and
set aside. Heat milk in steam kettle. In another sauce pan melt the
margarine and add flour. Set aside. To the milk add the chicken base,
onion powder, oregano, basil, black pepper, parmasean cheese,
worchestershire sauce and stir. Add the roux(margarine and flour
mixture) and cook to thicken. Place spinach in collander and press
out excess water. Then add mushrooms, spinach, and carrots to sauce.
Adjust salt to taste.
****This can be made up without cooking the noodles first. Make it
up the day before and let sit in refrigerator over night. May need
to adjust liquid depending on your likes.
Each pan will have:: 1 1/2 gallons sauce; 2 # cheese; 1 1/2 # chicken
meat; 15 noodles
Set up order::
Sauce---noodles---chicken---cheese---sauce---noodles---chicken---chees
~-- sauce---noodles---sauce---cheese
Bake in oven to heat through and brown the top layer of cheese.
350° about 1 hour. Let stand in warm oven to firm up. cut 4x8.
Preparation Time: Chef
Servings: 1 2" hotel p
Chicken Lasagana Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into antiquity, in truth as far into history as pharonic Egypt, and maybe even further. In practice though, mostly, these old records were just simple hieroglyphic or cunieform recipes for preparing meals.
Later on, in Roman times 25BC a man called Apicius compiled some documents which described recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius informs us how the cooks of Roman times used many different spices, including a few that will be familiar to modern chefs such as thyme, fennel and dill. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the East, such as parsley, basil and rosemary. These new spices and herbs caused an explosion in cookery books, the majority of which are now in private libraries. Like it or not, the introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Chicken Lasagana recipe.
