200
g/7 oz/1 3/4 cups chicken livers, trimmed and chopped
100
g/4 oz/2 cups button
mushrooms, sliced
5
ml/1 tsp dried thyme
2.5
ml/1/2 tsp ground mace
65 g/2/3 cup plain (all-purpose) flour
300
ml/1 1/4 cups chicken stock
225 g/8 oz/1 cup
frozen chopped
spinach, thawed
450
ml/2 cups milk
50
g/2 oz/1/2 cup butter
50
g/2 oz Fontina cheese, grated
Salt and freshly ground
black pepper
8
sheets no-need-to-precook lasagne
Grated Pecorino cheese
Method:
Heat the oil in a
large pan. Add the onion and garlic and fry (sauté)
for 2 minutes. Add the chicken and cook, stirring
for 4 minutes.
Stir in the chicken livers,
mushrooms, thyme and mace and cook for 30 seconds.
Stir in 15ml/1 tbsp of the flour and cook for 1
minute.
Blend in the stock, bring to the boil,
reduce the heat, cover and simmer for 10 minutes.
Squeeze out all the moisture from the spinach, stir
into the chicken and season to taste.
Meanwhile,
whisk the milk with the remaining flour in a
saucepan. Add the butter and bring to the boil,
stirring all the time.
Simmer for 2 minutes, stir in
the Fontina cheese and season to taste. Spoon a
very thin layer of the chicken mixture into a greased 2 liter/8
1/2 cup ovenproof dish.
Top
with a layer of pasta. Add a layer of half the
remaining chicken, then a third of the cheese sauce
then a layer of pasta.
Add the rest of the chicken,
half the remaining cheese sauce and all the
remaining pasta. Top with the remaining cheese
sauce.
Sprinkle with the Pecorino cheese and bake at
180°C/350°F/gas mark 4 for 40 minutes or until the lasagne is tender when a knife is inserted down
through the centre.
Meats
Recipes - Chicken and Spinach Lasagne
