Recipe(tried): chicken/spinach lasagne

Here is the recipe for lasagne that I make.

chicken pieces - bone in and skin on.
1 carrot chopped
1 onion chopped - use skin on
1 celery stalk chopped

Cover with water and simmer for 2 hours. Let cool and take chicken meat off bones and set aside. Strain and cool to scoop off the fat.

I also use already made chicken broth. About 2 cups.

Cook lasagne noodles according to package directions and set aside in a bit of cold water to stop them sticking and cooking.

Make white sauce - equal amounts of butter and flour. Cook for 2 minutes stirring contstantly. I then add 1 can of evaporated milk which I have heated to the boil, and 2 cups chicken broth, also hot. I add the liquid the the flour ( roux) mixture and it should thicken right away. Cook on low for about 20 mins adding about a cup of white wine to thin.

So now you have -
cooked chicken
white sauce
noodles.
You will need -
2 pkg frozen chopped spinach - thawed and squeezed dry.
1 small package grated swiss cheese
and 1 small package grated provolone cheese. Freshly grated parmesan is also nice.
You will also need 1 cup tomato sauce.

Assemble the lasagne, with a splash or two of tomato sauce on the bottom of your oven proof pan. Add a little white sauce and spread over the bottom evenly. Cover with 3 noodles.
Break chicken into pieces and scatter over noodles. Add some spinach, white sauce and a little of the grated cheeses.....three more noodles on top then repeat the layers.
The last noodles on the top should be covered with the white sauce and the remaining cheese. Then gently spoon on some of the remaining tomato sauce. It looks best if done in a blotchy way.

Bake at 350F for 45mins, til the top has browned up a bit. Let stand for 10 mins before cutting and serving.

deb
Assemble