Creamy chicken lasagna
1/2 c. butter or margarine
2 cloves garlic crushed
1/2 c. all-purpose flour
1 tsp. salt
2 c. milk
2 c. chicken broth
2. c. mozzarella cheese, shredded
1/2 c. Parmesan cheese
1 med. onion, chopped
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. pepper
8 oz. lasagna noodles, uncooked
2 c. ricotta or cottage cheese
2 c. chicken, cooked and chopped
2 (10 oz.) pkgs. frozen chopped spinach, thawed and rained
1 c. paremsan cheese divided
Heat butter in sauce pan over low heat until melted. Add garlic and stir in flour and salt. Cook and stir till smooth. Remove from heat. Slowly stir in milk and broth; heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in Mozzarella, 1/2 c. parmesan cheese, onio, basil, oregano and pepper. Cook over low heat, stirring constantly, until cheese is melted. Spread 1/2 c. cheese sauce in ungreased 13 by 9 dish. Top with 3-4 uncooked noodles, overlapping if necessary. Spread 1/2 of ricotta or cottage cheese over noodles; repeat with 1 c. cheese sauce; 3-4 more noodles and remaining ricotta or cottage cheese. Top with chicken, spinach, 1 c. cheese sauce and remaining noodles. Finish with remaining cheese sauce and top with remaining parmesan. Bake at 350 degrees for 40 minutes and stand for 15 minutes before cutting.
An alternative way to make the process quicker that we normally use:
We spread Ragu sauce on the bottom of the pan, on top of that oven-ready lasagna noodles, then a cottage cheese mixture which has spinach, mozzarella and eggs, and minced garlic (you can get a jar of minced garlic at Wal*Mart) then a shredded chicken/matchstick carrots/Ragu mixture on top of that, then noodles, and so on until the pan is full.
We eat this lasagna a lot in our family. Everyone loves it, and it's really yummy!
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