The most common cook’s sauce becomes the key to this layered lasagna. A basic white sauce — bechamel — adds a rich, garlicky layer to this decadent.
Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, and then bring to the boil, stirring. Turn down heat, and then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.
2 cups shredded mozzarella cheese.
2 (10.75 ounce) cans condensed cream of mushroom soup.
1 1/2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and drained.
1 pint part-skim ricotta cheese.
12 lasagna noodles, cooked and drained.
2 cups diced, cooked chicken meat.
1/2 cup grated Parmesan cheese
Add all ingredients to list.
Preheat oven to 350 degrees F (175 degrees C).
Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
In the bottom of a 13×9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
Ingredients are available at Al-Fatah store, Jalal Sons, Hyper Star Mall.