Chicken lasagana

1 2\" hotel p

Ingredients

Quantity Ingredient
3 quarts Milk
½ pounds Margarine
½ pounds Flour
1½ pounds Spinach (chopped); frozen, thawed
¾ pounds Carrot; shredded
½ pounds Mushroom; sliced
1½ ounce Chicken base; paste type
¾ tablespoon Oregano
¾ teaspoon Basil
¾ teaspoon Black pepper
6 ounces Parmesan cheese; grated
1½ teaspoon Worchestershire sauce
1½ pounds Chicken meat; diced
2 pounds Mozzarella cheese; shredded
1 Salt; t-t to taste
15 eaches Lasagna noodles; 10 inch ridged
****See Note

Directions

Cook lasagna noodles as directed on package. Rinse on cold water and set aside. Heat milk in steam kettle. In another sauce pan melt the margarine and add flour. Set aside. To the milk add the chicken base, onion powder, oregano, basil, black pepper, parmasean cheese, worchestershire sauce and stir. Add the roux(margarine and flour mixture) and cook to thicken. Place spinach in collander and press out excess water. Then add mushrooms, spinach, and carrots to sauce.

Adjust salt to taste.

****This can be made up without cooking the noodles first. Make it up the day before and let sit in refrigerator over night. May need to adjust liquid depending on your likes.

Each pan will have:: 1½ gallons sauce; 2 # cheese; 1 ½ # chicken meat; 15 noodles

Set up order::

Sauce---noodles---chicken---cheese---sauce---noodles---chicken---chees ~-- sauce---noodles---sauce---cheese Bake in oven to heat through and brown the top layer of cheese.

350° about 1 hour. Let stand in warm oven to firm up. cut 4x8.

Contributor: Chef Keith W. Cochran Preparation Time: 1:30

Related recipes