Thursday, July 2, 2009

Chicken Lasagna

We really like this cheesy chicken lasagna. It takes a little time to prepare it, but it saves well.





Chicken Lasagna

Box of Lasagna Noodles

Stick of Butter (1/2 cup)

1 medium onion chopped

clove of garlic minced (1 tsp garlic powder will also work)

1/2 cup flour

1 and 1/2 tsp salt

can of chicken broth diluted to 2 cups (or 2 bullion cubes and 2 cups water)

1 and 1/2 cups milk

4 cups shredded mozarella cheese

1 cup of stronger cheeses (parmesan, romano, gruyere, swiss)(Grated fresh parmesan and romano is much better than the dry kraft crumbly cheese, but if it is not reasonably priced where you live the kraft cheese will suffice.)

2 tsp italian seasoning (or basil and oregano)

2 cups cottage cheese (unless you have ricotta on hand)

2 cups cubed chicken meat

10 oz. spinach (We like fresh, but frozen also works (drained!))

White cheeses for topping (mozzarella, parmesan, romano)

1. Preheat oven to 350 F.

2. Cook lasagna noodles in salted water rinse with cold water (This will stop the cooking process so make sure they are cooked how you like them before doing this...If you don't do this they will continue cooking and become mushy later.)

3. Simmer butter, garlic, and onion until tender. Add the flour, and salt then heat on medium until bubbly. Then add the broth, and milk, bring back to boiling and heat for another minute. Add 2 cups of the mozarella and 1//4-1/2 a cup of the stronger cheeses and other seasonings (italian). Stirring until well mixed and cheeses are melted. Remove from heat and save.

4. If using Cottage cheese blend it in a food processor until smooth and then add the washed, rinsed and dried spinach and continue blending until smooth (alternatively if you like the texture of cooked spinach you may chop it by hand and add it to the blended cottage cheese) (If using ricotta no blending is necessary unless you want to blend the spinach into it)

5. Spread a thin layer of sauce on bottom of 9x13 then a layer of noodles. Next a layer of chicken and the cheese/spinach. Add sauce to even out the layer.

Another layer of noodles, then any cottage cheese left, any chicken left, 1 cup of mozzarella, 1/4 cup of parmesan, and more sauce.

Another layer of noodles, the rest of the sauce, any remaining cheeses (If you alternate directions that the noodles are placed the lasagna will hold together better.)

6. Bake covered for 20 minutes and uncovered for 15-20 minutes.

7. Let sit in/on warm oven for 15 minutes. Serve warm.



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