Chicken and veggie lasagna
Another recipe I pinned a while ago. Today was the day to try it out. It's momentous for several reasons. It was Mr. PB&C's first time ever making lasagna, we used two weeks of chard plus a little kale in place of the spinach, and it was freaking awesome. I was hoping for a homemade version a certain frozen chicken and veggie lasagna from the grocery store. It needs more veggies (peppers and squash I think) but it's a great starting point.
From Tasty Kitchen
9 whole lasagna noodles
1/2 cup butter
1 onion, chopped
peppers, squash, and carrots, chopped, 1 cup total
1 clove garlic, minced
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cup milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp each dried basil and oregano
From Tasty Kitchen
9 whole lasagna noodles
1/2 cup butter
1 onion, chopped
peppers, squash, and carrots, chopped, 1 cup total
1 clove garlic, minced
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cup milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp each dried basil and oregano
red pepper flakes to taste
1/2 tsp ground pepper
2 cups ricotta
2 cups cooked chicken, chopped
1/2 tsp ground pepper
2 cups ricotta
2 cups cooked chicken, chopped
dash of nutmeg
10 oz frozen, chopped spinach thawed and squeezed dry OR a bunch of cooked and cooled kale, spinach, chard or collard greens, tough stems removed
1 tbs chopped fresh parsley
Cook the lasagna noodles for 8-10 and then drain and rinse the noodles in cold water.
Mix the ricotta and chicken together in a medium bowl, season with nutmeg
Melt the butter in a medium saucepan over medium heat.
Cook the onion (and other veggies) until softened.
Add the garlic and cook 1 minute more.
Add the flour and salt and whisk until smooth and bubbly.
Mix in broth and milk and bring to a boil, cook for one minute.
Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan.
Season with basil, oregano and black pepper to taste.
Remove from heat and set aside.
Spread 1/3 of the sauce in the bottom of a 9X13 inch pan.
Layer 3 noodles across the bottom and top with all of the chicken and ricotta mixture.
Add another 3 noodles and top with another 1/3 of the sauce mixture.
Top with all of the spinach and then 2 cups of mozzarella cheese and 1/2 cup of parmesan.
Add 3 more noodles and the rest of the sauce to the top.
Bake for 45-55 minutes at 350 until bubbly and warmed through.
Let sit 5 minutes before cutting and serving.
10 oz frozen, chopped spinach thawed and squeezed dry OR a bunch of cooked and cooled kale, spinach, chard or collard greens, tough stems removed
1 tbs chopped fresh parsley
Cook the lasagna noodles for 8-10 and then drain and rinse the noodles in cold water.
Mix the ricotta and chicken together in a medium bowl, season with nutmeg
Melt the butter in a medium saucepan over medium heat.
Cook the onion (and other veggies) until softened.
Add the garlic and cook 1 minute more.
Add the flour and salt and whisk until smooth and bubbly.
Mix in broth and milk and bring to a boil, cook for one minute.
Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan.
Season with basil, oregano and black pepper to taste.
Remove from heat and set aside.
Spread 1/3 of the sauce in the bottom of a 9X13 inch pan.
Layer 3 noodles across the bottom and top with all of the chicken and ricotta mixture.
Add another 3 noodles and top with another 1/3 of the sauce mixture.
Top with all of the spinach and then 2 cups of mozzarella cheese and 1/2 cup of parmesan.
Add 3 more noodles and the rest of the sauce to the top.
Bake for 45-55 minutes at 350 until bubbly and warmed through.
Let sit 5 minutes before cutting and serving.
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