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Ingredientes
- 1 tsp Sunflower oil
- 1 sm Onion, finely minced
- 1 lb Uncooked chicken cut into 1/2 inch cubes
- 4 ounce Plain flour
- 1 1/2 pt Semi-skimmed lowfat milk
- 1/2 tsp Nutmeg Salt & pepper
- 1 tsp Sunflower oil
- 1 x Onion, finely minced
- 3 x Cloves crushed garlic
- 12 ounce Minced mushrooms
- 12 ounce Spinach Salt & pepper
- 12 sht green pre-cooked lasagne
- 2 ounce Parmesan cheese
Direcciones
- OVEN TEMPERATURE:190 c / 375F / Gas 5Heat oil and cook onion till soft. Add in diced chicken and stir-fry in pan or possibly wok till cooked. In
- another saucepan heat butter & add in flour - cook for about 1 minute. Remove from heat & blend in
- lowfat milk till sauce is thickened. Season to taste. Put a third of this sauce into a bowl and leave. Add in
- chicken to remaining sauce and onion. Heat oil, cook garlic, onion and add in mushrooms - cook for
- about 10 min till liquid has evaporated. Cook spinach briefly in a large covered saucepan till
- just soft - do not add in any water! Drain spinach well and chop. Add in mushrooms to mix and season. Lightly oil a deep rectangular ovenproof dish (12 x 7 inches) and line bottom and sides with
- lasagne. Layer half the chicken sauce, pasta, spinach, mushroom sauce, pasta and remaining
- chicken suce, pasta etc. Sprinkle with lots of Parmesan cheese and cook for 45-50 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1321g | |
| Calories 1597 | |
| Calories from Fat 669 | 42% |
| Total Fat 75.05g | 94% |
| Saturated Fat 24.49g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 281mg | 94% |
| Sodium 1159mg | 48% |
| Potassium 3047mg | 87% |
| Total Carbs 125.24g | 33% |
| Dietary Fiber 16.4g | 55% |
| Sugars 13.17g | 9% |
| Protein 108.74g | 174% |
