Chicken Lasagne

Name: Chicken Lasagne
Ingredients: 12 cup margarine; 12 cup spelt flour; 12 teaspoon salt; 12 teaspoon basil; 3 cups chicken broth; 2 12 cups cooked chicken, cubed; 1 pint ricotta cheese; 1 egg, slightly beaten; 8 ounces rice or 8 ounces seminola lasagna noodles, cooked; 10 ounces frozen chopped spinach, thaw4ed and well drained; 4 ounces mozzarella cheese; 14 cup rice parmesan cheese, grated

12 ingredients

9 steps

Ingredients

12 cup margarine
12 cup spelt flour
12 teaspoon salt
12 teaspoon basil
3 cups chicken broth
2 12 cups cooked chicken, cubed
1 pint ricotta cheese
1 egg, slightly beaten
8 ounces rice or 8 ounces seminola lasagna noodles, cooked
10 ounces frozen chopped spinach, thaw4ed and well drained
4 ounces mozzarella cheese
14 cup rice parmesan cheese, grated

Directions

1

Melt margarine in medium saucepan; blend in flour, salt and basil.
2

Stir in chicken broth and cook, stirring constantly, until mixture thickens and comes to a boil.
3

Remove from heat; add chicken.
4

Combine ricotta cheese with egg; mix well.
5

In a greased 13x9 baking dish, place 1/3 of chicken mixture.
6

Layer half the noodles, half the ricotta cheese mixture, half the spinach adn all of the mozzarella cheese.
7

Repeat, ending with the last 1/3 of chicken.
8

Top with Parmesan cheese.
9

Bake at 375 for 45 minutes.