Dear Jeanne: Here is a recipe I found in Good Housekeeping magazine 15 years ago. It is delicious but loaded with calories and fat. Please cook it light. Thank you.
- Patricia Shockley, Naperville, Ill.
Dear Patricia: With the combination of low-fat buttermilk and four different low-fat or fat-free cheeses, I was able to maintain the rich flavor of this lasagna. Using uncooked lasagna noodles was a nice time-saver. Since the dish is quite hearty, all you need is a green salad for a complete meal.
Each serving contains:
Original Recipe: 649 calories; 31 gm fat; 167 mg cholesterol; 1,127 mg sodium; 36 gm carbohydrates; 54 gm protein.
Revised Recipe: 446 calories; 14 gm fat; 102 mg cholesterol; 879 mg sodium; 31 gm carbohydrates; 47 gm protein.
*****
RECIPES
CHICKEN AND SPINACH LASAGNA
4 whole chicken breasts, split in half
6 tablespoons butter
8 tablespoons flour
1 1/2 cups buttermilk
1 cup half-and-half
Salt and pepper to taste
3 (10-ounce) packages frozen chopped spinach, thawed and squeezed
4 ounces cream cheese, softened
6 ounces ricotta cheese
8 ounces Jarlsberg cheese, grated (2 cups)
9 tablespoons dry white wine (optional: chicken broth or white grape juice)
Salt, pepper and nutmeg to taste
8 ounces lasagna noodles
1/2 cup grated Parmesan cheese
Place chicken breast halves in small stockpot with enough water to cover. Bring to simmer and cook for about 15 to 20 minutes or until chicken is cooked through.
Meanwhile, make bechamel sauce. Melt butter in heavy-bottomed saucepan. Stir in flour to form stiff paste. Then add buttermilk, half and half, and salt and pepper to taste. Stir briskly over low heat until mixture is smooth and thick. Set aside.
Cool chicken until it is easy to handle. Remove skin and bones. Cut meat into small pieces. In large bowl, combine chicken, spinach, cream cheese, ricotta cheese, Jarlsberg cheese and 3 tablespoons of wine (or optional liquid) to moisten. Stir well. Season to taste with salt, pepper and nutmeg. To make mixture more moist, add small amount of bechamel.
Pour small amount of bechamel into an oblong baking dish (11x9 is fine). Add a layer of uncooked lasagna noodles. Sprinkle with 2 tablespoons white wine (or optional liquid). Add layer of filling, then another layer of sauce. Place another layer of noodles over sauce, sprinkle with 2 more tablespoons wine (or optional liquid) and top with more filling. End with layer of sauce. Drizzle the remaining 2 tablespoons wine (or optional liquid) around inside edges of pan. Sprinkle with Parmesan cheese. Bake in 350 F. oven for about 1 hour.
Makes 8 servings.
`RICH' CHICKEN AND SPINACH LASAGNA
2 pounds boneless, skinless chicken breast halves
2 tablespoons butter
1/2 cup unbleached all-purpose white flour
1 1/2 cups low-fat buttermilk
1 cup 1 percent low-fat milk
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
4 ounces low-fat cream cheese (Neufchatel), softened
6 ounces nonfat ricotta cheese (2/3 cup)
6 ounces Jarlsberg light, grated (11/2 cups)
9 tablespoons dry white wine (optional: chicken broth or white grape juice)
1/8 teaspoon ground nutmeg
6 ounces lasagna noodles (8 noodles)
1/4 cup freshly grated Parmesan cheese
Place chicken breast halves in a large saucepan or Dutch oven and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes, until chicken is cooked through.
Meanwhile, make bechamel sauce. Melt butter in a medium saucepan over medium-low heat. Stir in flour to make a stiff paste. Add buttermilk and low-fat milk and stir continuously until mixture is smooth and thick. Add 1 teaspoon salt and 1/4 teaspoon pepper and set aside.
Cool chicken until it is comfortable enough to handle. Cut meat into small pieces. In a large bowl, combine chicken, spinach, cream cheese, ricotta cheese, 3 tablespoons of the wine (or optional liquid), remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and nutmeg. To moisten, add a small amount of the bechamel sauce.
Preheat oven to 350 F. Coat a 9x13-inch baking pan with nonstick spray. Spread a small amount of the bechamel sauce evenly in the bottom of the pan. Add a layer of four uncooked lasagna noodles and sprinkle noodles evenly with 2 tablespoons wine (or optional liquid).
Add a layer of half the filling, then a layer of half the remaining sauce. Place another layer of four noodles, sprinkle with 2 more tablespoons wine (or optional liquid), and top with the remaining filling. End with a layer of the remaining sauce and sprinkle with the Parmesan cheese. Drizzle remaining 2 tablespoons wine (or optional liquid) around the inside edge of the pan. Bake for about 1 hour, until hot and bubbly.
Makes 8 servings.