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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 9 |
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This is a combination of several recipes with a few of my own twists thrown in. I was really happy with the results. Ingredients:
4 boneless skinless chicken breasts |
1 pinch cilantro |
1 pinch rosemary |
12 whole wheat lasagna noodles |
1 (10 ounce) can chicken broth |
1 cup milk |
1/4 cup flour |
1 lb ricotta cheese |
8 ounces cream cheese |
1/2 lb sliced mushrooms |
1 cup diced onion |
1 tablespoon butter |
2 tablespoons olive oil |
1 teaspoon basil |
1 teaspoon oregano |
1/2 red pepper, sliced |
1 lb shredded mozzarella cheese |
2 cups loosely packed spinach leaves |
Directions:
1. Sprinkle chicken with cilantro& rosemary then bake350F for 45 min.
2. Remove from oven, let cool and slice.
3. Set aside.
4. Cook lasagna noodles to al dente.
5. Run under cold water and set aside.
6. Heat butter in skillet, saute mushrooms and set aside.
7. Heat olive oil on medium high in sauce pan, saute onions till translucent (about 5 min.) Add in flour and cook for 1 min.
8. Add in broth, milk, ricotta, cream cheese basil& oregano.
9. After all is melted lower heat and simmer about 10- 15 min.
10. Spoon a ladle of the cheese sauce into 9x13 baking pan.
11. Place 4 lasagna noodles.
12. Spread sliced chicken and spinach leaves, cover with half the cheese sauce.
13. 4 more lasagna noodles.
14. The next layer is the mushrooms, peppers and the mozzerella except about a cup.
15. Spoon about half the remaining sauce.
16. 4 more lasagna noodles.
17. Spread the remaining sauce and mozzerella on the top level.
18. Bake350F for 45 min.
19. Let stand 5 minutes before cutting.
20. Enjoy with a glass of burgundy.
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