BAKED CHICKEN SPINACH LASAGNA

Ingredients:

1 (500 g)	pack	lasagna noodles, cooked according to package directions
1 (160 g)	pack	MAGNOLIA QUICKMELT CHEESE, grated

1 (200 g)	bar	DARI CRÈME CLASSIC
1 (100 g)	pc	onion, chopped
6	cloves	garlic, chopped
1/2	kg	MAGNOLIA CHICKEN STATION GROUND CHICKEN
1 (400 g)	can	canned diced tomatoes
1-1/2	cup	tomato sauce
2	tbsp	sugar
1/2	tsp	pepper
1	tsp	iodized fine salt

Procedure:

To make spinach cream sauce, melt margarine in pan and sauté onion until tender. Whisk in flour to make a paste (roux). Gradually add chicken stock, cream, salt and pepper while whisking. Whisk until smooth and simmer for 5 minutes until sauce thickens. Add garlic and spinach. Simmer once and remove from heat. Set aside.
To make marinara sauce, melt margarine in a pan and sauté onion and garlic. Add chicken and cook for 2 minutes. Add diced tomatoes and tomato sauce. Simmer for 5 minutes. Season with sugar, pepper and salt. Simmer for 10 minutes or until slightly thick, stirring occasionally. Set aside.
To assemble, pour 1 cup spinach cream sauce on the bottom of a 9x13 inch oven proof casserole dish. Lay 3 lasagna noodles and pour 1 cup chicken marinara sauce. Repeat alternately with remaining ingredients. Top with cheese.
Baked in a preheated oven set to 350°F for 20 minutes or until cheese melts.

Makes 16 servings.
(Yield: 16 cups or pc/1 cup or pc per serving)

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