Chicken & Vegetable White Lasagna

For the sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 3 cup warm milk
• Salt and pepper
• 1 teaspoon chicken bouillon
• 1 pound ricotta cheese

Melt butter in a thick bottomed sauté pan. Add flour and cook for two minutes or until it reaches a light blond color. Add warm milk and bring to the boil. Take off heat and stir in ricotta cheese. Season with salt, pepper and chicken bouillon. Add more milk if sauce is too thick.

For the lasagna

• 9 lasagna noodles
• 2 chicken breasts, poached in water & sliced
• 1/2 each of red, orange and yellow bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 1/2 red onion, thinly sliced
• 1 cup green peas
• 2 large tomatoes, seeded and chopped
• 2 cups loosely packed fresh spinach, cooked and squeezed
• 1/2 cup Parmesan cheese, grated

Sauté the peppers, onion, and mushrooms in a small amount of olive oil until soft. Remove from heat and stir in the peas, tomatoes and spinach. In a 9x13 baking dish layer the bottom of the dish with 3 lasagna noodles, 1/2 of the vegetables, 1/2 of the chicken and some of the white sauce. Repeat with another layer and finish by topping the last layer of noodles with the last of the white sauce and the Parmesan cheese. Bake in a 350 degree oven for thirty minutes. Serve with fresh garden salad and garlic bread.