Title: Chicken Lasagana
Categories: Pasta Entree Poultry
Yield: 1 2" hotel p

3/4	qt	Milk
1/2	lb	Margarine
1/2	lb	Flour
1 1/2	lb	Spinach (chopped); frozen, thawed
3/4	lb	Carrot; shredded
1/2	lb	Mushroom; sliced
1 1/2	oz	Chicken base; paste type
3/4	tb	Oregano
3/4	ts	Basil
3/4	ts	Black pepper
6	oz	Parmesan cheese; grated
1 1/2	ts	Worchestershire sauce
1 1/2	lb	Chicken meat; diced
2	lb	Mozzarella cheese; shredded
1		Salt; t-t = to taste
18		Lasagna noodles; 10 inch ridged

Cook lasagna noodles as directed on package. Rinse on cold water and set aside.

Heat milk in steam kettle. Make roux with the margarine and 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 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. Each pan will have:: 1 1/2 gallons sauce; 2 # cheese; 1 1/2 # 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 degrees about 1 hour. Let stand in warm oven to firm up. cut 4x8. Contributor: Chef Keith W. Cochran Preparation Time: 1:30

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