Chicken and Spinach Lasagna for Girl's Bunko Night (photos)

Tonight was girl's bunko night at our house and the wife hosted her lady friends for dinner and whatever they do afterwards, because they haven't played bunko in years.

Here is what she cooked. The menu was cheese straws, nuts, assorted cheeses, salad and chicken and spinach lasagna. I was not invited to bunko, but I did get to have dinner that she cooked as I was sequestered out of the way in the den. Here is how she did it.

First she cooked the chicken - maybe twelve breast tenders in chicken broth with celery, onion, garlic, salt and black pepper.



While the chicken was cooking, she made her bechemel sauce.

1/2 cup flour, 1 stick butter, italian cheese blend, garlic, basil, thyme, salt, black pepper and cayenne pepper.



and set her (frozen/chopped, 16 ounces) spinach up to drain.



the Bechemel:

Melt the butter



Add the flour and cook for about five minutes . You want a blond roux. Add a couple of grinds (maybe 1/8 teaspoon) of black pepper



After five minutes, add four cups milk, a half pint of heavy cream and a half cup of white wine.





Stir until it gets nice and creamy



Add two cups of shredded italian cheese blend



then add 2 teaspoons of dried thyme, 2 teaspoons of dried basil and a teaspoon of cayenne pepper



Stir and hold the sauce until needed.



When the chicken is done, remove, cool, shred and set aside. Use the broth to pre cook the lasagna noodles to a little short of al dente.



Cook the spinach for a few minutes in the microwave, squeeze as much water out as possible and mix in two whipped eggs and a carton of ricotta







Preheat oven to 350 degrees F and set up the lasagna.



Oil the lasagna pan and add a thin layer of cheese bechemel.



Add a layer of noodles, followed by chicken, followed by another layer of cheese bechemel, the second layer of noodles and a layer of spinach.







Next layer is mozarella cheese, parmesan and cheese bechemel after that





another layer of noodles and Chicken again followed by mozarella, parmesan and then cheese bechemel






Noodles next and a final layer of cheese bechemel.





The top is covered with a generous layer of finely shredded parmesan.



This is cooked at 350 (covered in foil) for about 40 minutes until bubbly hot and fully set.

Horderves included various cheeses, nuts, fruit and crackers along with cheese sticks. Adult beverages were served.











Plates:











Herb crusted bread sticks and a green salad completed the meal



Desert was apple cobbler with vanilla ice cream and ginger