Creamed Spinach and Chicken Lasagna

14 ounces chopped fresh spinach
2 Tablespoons olive oil
3 minced garlic cloves
1/2 cup of onion, chopped
1/2 cup celery, chopped
1/2 cup water chestnuts, sliced to 1/8 inch Julianne slices
1 large egg, beaten with 1 cup cottage cheese
1 cup shredded Parmesan cheese
12 ounces shredded Monterrey Jack or Mozzarella Cheese
1 Tablespoon fresh basil, chopped, or 1/2 Tablespoon dried
Salt and black pepper to taste

4 Tablespoons All purpose flour
1/2 Stick butter
1/2 cup milk
1/2 cup good white wine
1/2 cup reduced Chicken broth

12-14 ounces Lasagna or Bow Tie pasta, cooked in salted water just short of al dente, rinsed and set aside in cool water.

4 boneless chicken breast portions thawed and sliced into 1/4 inch thick medallions
salt and freshly ground black pepper to taste.

Directions:

Cook Pasta just short of al dente in salted water, rinse and set aside in cool water. Cut Chicken into 1/4 inch thick medallions and cook in water or chicken broth with a stalk of celery and 1/2 onion. Remove and set aside. Discard celery and onion. Reduce water or chicken broth to 1/2 cup and hold.

Mix cottage cheese with egg and set aside

Add chopped fresh spinach to a hot sauté pan and cook until the spinach is done and the water has cooked away. Transfer the cooked spinach to a mixing bowl and set aside. Add 2 Tablespoons olive oil to the sauté pan, return to heat and sauté the garlic, celery and onions until they are tender. Transfer the sautéed vegetables to the mixing bowl.

Make a thin béchamel sauce by cooking the flour in the butter for three minutes over medium heat – do not brown. Add 1/2 cup milk, 1/2 cup reduced chicken broth, 1/2 cup wine and stir until a smooth thin white sauce is formed. You may need more liquid, and can use more milk to thin the sauce. Add Parmesan cheese, water chestnuts and basil.

In a shallow baking dish, layer pasta, spinach, white sauce, cottage cheese and cheese until all have been used up. Try to get at least two layers of each. If you can, end with pasta on top with a little cream sauce over pasta. Cook in a preheated oven at 350 degrees F for 20-30 minutes until the dish is bubbly.

Serve this with braised carrot strips (cut into spears, oiled lightly with olive oil add a little salt and cook in a sauté pan or under broiler until slightly browned). This dish demands warm crusty bread and a good dry white wine. If you are hungry or want to make your lasagna go further, start with a simple salad of greens and vinaigrette.

Another Option:

You might consider rolling the ingredients in cooked lasagna noodles or stuffing manicotti shells or large seashell macaroni shells with the mixture and pouring the sauce over them in a baking dish.

Have a good weekend.
M2

Thanks M2! Always look for your posts.

Did someone say carrots? These are the best!"

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I'm doing Thanksgiving again. Halleluyah! MIL has finally agreed as of last year at 83, she won't insist on doing it anymore. Last year was a success and I look forward to this year. Maybe I'll post my plans if I can find the time. Honey Yogurt wheat dinner rolls were a smash last year, as well as PW's Apple Dumplings for dessert!

THOTH

I think I'll make that spinach lasagna (without the chicken) for Thanksgiving. Yum.

We have some vegetarians that will love it!

Be nice without the chicken.

Maybe add mushrooms?

Substitute Kale for spinach?

You know what would work as well as me.

The wife is a big fan of Pioneer Woman.

There was an article about her in Southern Living this month. The wife told me I had to read it, but I have not yet done that. I'm reading Lords of Discipline again (third time in twnety years) and then a Stephen Coonts novel (Liars and Thieves) and those wil come first, along with weekend football.

Our Thanksgiving plans are not yet firm. I'd enjoy just staying home and cooking together for whomever decides to show up, but requests have been made to go in about three different directions and we'll likely choose two people to hurt and then go in the third direction.

Holidays can get to be a real drag when people refuse to understand that others want to see you also. Sad when the others are mothers and years long friends and children scattered across the country.

We have a friend (business assocate friend) who does apple dumplings to die for. I think she uses Pillsbury Dough Boy crescent rolls and granny smiths. I ought to get her recipe because her dumplings are very good.

I think you should post your Thanksgiving menu and recipes, but don't wait too late, so that others can steal your ideas if they like.