|
Bechamel Sauce:
To prepare bechamel sauce melt butter in a large, heavy bottom saucepan. Whisk in flour until combined. Remove from heat and add milk and stock while whisking. Return to heat and continue whisking until sauce thickens. Season with salt, pepper and nutmeg. Set aside.
Chicken Filling:
Heat oil in a skillet, add onion and cook until tender. Add green onion, leek, garlic and red pepper. Cook until mixture is tender. Add ground meat, and mix thoroughly. Add wine, bring to a boil and cook for 5 minutes. Add ricotta cheese, cream and spinach. Mix well and cook for 15 more minutes. Season to taste. Set aside.
Mushroom Filling:
Melt butter with oil in a medium size saucepan and add mushrooms. Sprinkle lime juice and cook for 3 minutes, stirring. Add cream cheese and stir until it melts. Add 2 cups of the bechamel sauce and cream. Season and reserve.
To Assemble:
Cook lasagna pasta in batches, 6 to 7 minutes if fresh and 2 to 3 minutes if precooked or until al dente. Drain in paper towels.
Spread 2 tablespoons of bechamel sauce on the bottom of a large rectangular baking pan or pyrex. Place a layer of pasta and cover pasta with chicken filling. Spread bechamel sauce on top and sprinkle mozzarella and parmesan cheese. Repeat the pasta layer and cover with the mushroom filling. Continue with pasta and repeat the chicken filling. Alternate layers, finish with pasta and a mixture of chicken and mushroom filling.
Before serving bake at 350 °F (180 °C) for 30 minutes or until hot.
|
){kind=small}
