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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Chicken and Spinach Lasagna With White Wine Alfredo Sauce Recipe

Does the spinach get lost in the back of your refrigerator? Perhaps it’s time to just give in and make it cheesy and buttery and try for salads again next week. As we reach the final stretch of cozy dinners before we sit in the sun and eat strictly watermelon, we might as well do it up big.

Alfredo. Yeah, that big.


  • 1 cube butter (1/2 cup)
  • 1/3 cup flour
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup white wine (can be substituted with water and/or a little chicken broth if preferred)
  • 2 tablespoons garlic powder
  • 1 teaspoon lemon pepper
  • Salt (Just lightly since parmesan cheese is salty)
  • Ground pepper
  • 1 box lasagna noodles
  • 1 -2 pounds shredded chicken breast
  • 3 cups of fresh spinach, chopped
  • 1 cup grated parmesan cheese

Season chicken with salt & pepper and fry in a bit of olive oil until almost fully cooked. Set aside.

In another pan, melt butter on medium heat.

Whisk in flour.

Continue to whisk and allow to cook for a couple of minutes. Whisk in milk, cream and wine (or chicken broth).

Add garlic powder, salt, pepper and lemon pepper. Set aside. Preheat oven to 350F.

Coat a baking pan (9 x 13 or a bit larger) with non-stick spray. Scoop about one cup of the sauce and spread into bottom of the pan.  Place one layer of uncooked lasagna over the sauce. If you’re starting to feel guilty, there’s always whole-wheat lasagna.

Pour another cup of sauce over noodles then top with about 1 cup of chopped fresh spinach, a thin layer of 1/3 cup parmesan cheese, and some shredded chicken. Keep layering the same way until the pan is almost full (should make about 3 layers). Top with the remaining sauce.

If you have leftover noodles, just save them for mini lasagnas later.

If you like, add the delicious drippings from the chicken pan too. Mmmmm.

Cover snuggly with foil and place into hot oven for 40 minutes.

Fo’ sizzle.

Tomorrow, watermelon.


How to Cook a Ham

Most hams are partially or fully cooked. This easy recipe is perfect for the partially cooked or fully cooked hams.

Remove ham from refrigerator and place on counter for up to 2 hours so the ham can warm up a bit before cooking. This will allow for even cooking of the inside.

Preheat oven to 325F.

Place in a large baking pan on a rack and add about 1-2 inches of water. If you desire a topping, you can find many recipes for delicious, syrupy glazes easily. One option is to whisk together about 1 cup of orange marmalade with 1/2 cup balsamic vinegar & 1/2 cup brown sugar together and coat the ham. If you plan on making soup with the leftovers, it’s best to leave the glaze off so that your ham keeps a savory flavor which is complimentary for bean soup.

Cover lightly with foil. Ham will need to cook about 15 minutes per pound for pre-cooked and 20 minutes per pound for partially cooked but the thermometer will be the true sign that a ham is done cooking. Remove foil for last half hour of cooking. Bake until center temperature in the middle of the ham (but not touching the bone) is between 145-160 degrees. Allow to rest for about 15 minutes before slicing to serve.

Leftovers are amazing for sandwiches and casseroles. The bone (should your ham come with one) is a perfect broth starter for homemade soups.

© Deanna Morauski 2009-2017