From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 8 to 10 chicken breast halves

  • 6 Tablespoons butter

  • 8 Tablespoons flour

  • 1-1/2 cups buttermilk

  • 1 cup milk (or Half and Half)

  • Salt to taste

  • Pepper to taste

  • 3 (10 ounce) packages frozen chopped spinach, thawed and drained

  • 4 to 5 ounces Ricotta cheese

  • 6 ounces cream cheese, softened

  • 8 ounces Jarlsberg cheese, grated

  • 2-1/2 cups dry white wine

  • Lemon pepper to taste

  • Dash or two cayenne pepper

  • Salt to taste

  • Pepper to taste

  • Nutmeg to taste

  • 3/4 package (16 ounce) lasagne noodles, uncooked

  • 1/2 cup grated Parmesan cheese


Place chicken breast halves in a small stockpot with enough water to cover.  Simmer and cook for 15 to 20 minutes.  Make a Bechamel sauce by melting butter in saucepan.  Stir in flour to form a stiff paste, then add buttermilk, milk, salt and pepper to taste.  Stir until thick.  Cook chicken and cut into small pieces.

In a large bowl, combine chicken, spinach, cheeses and a small amount of wine to moisten.  Season with lemon pepper, a dash or two of cayenne pepper, salt, pepper and nutmeg to taste.  Pour a small amount of Bechamel sauce into a 9 x 13 baking dish or a lasagne dish.  Add a layer of UNCOOKED lasagne noodles.  Sprinkle liberally with white wine.  Add layer of chicken mixture filling, then sauce, then noodles, wine, and top with more filling.  End with sauce.  Sprinkle with 1/2 cup Parmesan cheese.  Bake, uncovered, at 350 degrees for 1 hour.

10 - 12

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