 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Very tasty. Came from Eat Right For Your Blood Type for Type A's Ingredients:
1/2 cup margarine |
1/2 cup spelt flour |
1/2 teaspoon salt |
1/2 teaspoon basil |
3 cups chicken broth |
2 1/2 cups cooked chicken, cubed |
1 pint ricotta cheese |
1 egg, slightly beaten |
8 ounces rice or 8 ounces seminola lasagna noodles, cooked |
10 ounces frozen chopped spinach, thaw4ed and well drained |
4 ounces mozzarella cheese |
1/4 cup rice parmesan cheese, grated |
Directions:
1. Melt margarine in medium saucepan; blend in flour, salt and basil. Stir in chicken broth and cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat; add chicken.
2. Combine ricotta cheese with egg; mix well. In a greased 13x9 baking dish, place 1/3 of chicken mixture. Layer half the noodles, half the ricotta cheese mixture, half the spinach adn all of the mozzarella cheese. Repeat, ending with the last 1/3 of chicken. Top with Parmesan cheese.
3. Bake at 375 for 45 minutes.
|
|