Saturday, October 3, 2009

Chicken Lasagna

Basic Chicken Alfredo Sauce:
1 stick of butter
2 cloves garlic, minced
½ cup flour
1 cup chicken broth
3 cups milk or cream
½ cup grated Parmesan cheese
Salt and pepper to taste
2 cups cubed, cooked chicken (or 2 cans drained)
Melt butter in pan; add garlic, sauté 2 minutes. Add flour to make rue. Blend until smooth. Stir in broth and milk, salt and pepper (it helps if you are constantly stirring quickly while pouring in the milk and broth). Cook over medium heat, stirring constantly until thickened to Alfredo consistency. Stir in chicken. Set aside.
1 10 oz. box frozen spinach thawed and drained well (squeeze it if necessary)
2 cups shredded mozzarella cheese (reserve ½ cup)
½ cup grated Parmesan cheese
2 cups small curd cottage cheese (ricotta may be used for stronger flavor)
1 egg
2 tsp. dried basil
2 tsp. dried oregano
Mix together, set aside.
To assemble: You’ll need a box of oven ready lasagna noodles, or the regular kind if you want to work that much. Spread about ½ cup sauce over the bottom of a greased 9X13 or Lasagna pan. Layer of noodles, then ½ the spinach and then ½ the remaining sauce and repeat reserving some sauce for the top. The top should end with a layer of noodles and some sauce and the reserved ½ cup shredded mozzarella cheese. Sprinkle with a bit more Parmesan and spices for looks. Bake covered at 400 for 50 minutes, remove cover and bake to bubbling, about 10 more minutes or until top begins to brown. Let sit for 10 minutes before serving.

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