Chicken Lasagna
First, we need to make some Alfredo sauce (or you can use 2 jars of Alfredo sauce from the pasta aisle at the grocery store).
Ingredients:
1/2 cup margarine
1 (8 oz) package cream cheese
1 tsp parsley (dried is fine)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
2 cups milk
1/2 cup grated (or shredded) parmesan cheese
In a medium sauce pot, melt the margarine over medium heat. Once melted add the cream cheese, breaking the cream cheese apart with a wooden spoon. Once the cream cheese starts to melt, use a wire whisk to combine the cheese and the melted margarine together.
Add the parsley, garlic powder, onion powder and salt and whisk well to combine.
Slowly pour in 1 cup of the milk. Whisk constantly and allow to thicken. Once the sauce is thickened, add the remaining cup of milk and the parmesan cheese. Continue to whisk until the cheese is melted and the sauce is thickened (you may need to turn the temperature up to medium-high to get it to thicken a little faster).
Viola! Alfredo sauce is complete. Set aside to use in the lasagna.
Ingredients:
1 pound of chicken, cut into bite size pieces and cooked (you can either boil or fry the pieces, just so they are cooked through)
1 package of no-boil lasagna noodles
2 cups mozzarella cheese
1 (15 oz) container ricotta cheese
2 cups broccoli (barely heated in the microwave and chopped fine using a food processor)
2 cups carrots (chopped fine using a food processor)
3 cups Alfredo sauce (Recipe above or 2 jars of Alfredo sauce from the grocery store)
Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray. Set aside.
In a large bowl, combine 1 and 1/2 cups of the mozzarella cheese, the ricotta cheese, the broccoli and the carrots. Mix well. Set aside.
Pour about 1/2 cup of the Alfredo sauce into the prepared baking dish. Place a layer of the lasagna noodles in the pan. Then drop 1/3 of the cheese and veggie mixture onto the lasagna noodles. Next spread 1/3 of the chicken pieces on top. Pour 1/4 of the sauce over top of the chicken and cheese.
(The first layer)
Continue this layering (noodles, cheese mixture, chicken and sauce) until your top layer of noodles. You should only have a little sauce and the reserved 1/2 cup of mozzarella cheese left.
(After the 3rd layer)
Pour the remaining sauce over the top layer of noodles. Sprinkle with the last of the mozzarella cheese.
(Before baking, all layers complete and sprinkled with the reserved mozzarella cheese)
Cover loosely with tin foil and bake at 350 degrees for 45 minutes.
Remove the foil and bake for an additional 5 minutes.
Remove from the oven and let sit for 5 minutes before cutting.
Serve and enjoy!
Prep time: 20 minutes
Cook time: 60 minutes
Make 18 servings.
No comments:
Post a Comment