Chicken Lasagna -Jeff Allen |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Lasagna with a twist from the traditional style. Ingredients:
9 lasagna noodles |
1/4 cup oleo |
3 cups sliced mushrooms |
1 teaspoon lemon juice |
1/4 cup flour |
3 cups cooked chicken, cubed |
2 teaspoons instant chicken bouillon |
1/2 fresh parsley |
1/2 teaspoon salt |
1 1/2 teaspoons minced garlic |
2 cups milk |
1 cup sour cream |
8 ounces ricotta cheese |
8 ounces mozzarella cheese |
1/4 cup parmesan cheese |
1 (8 ounce) package cream cheese |
Directions:
1. Cook noodles as direct on package. Melt oleo; add mushrooms, garlic, salt, and lemon juice. Cook 5 minutes. Stir in flour and bouillon. Blend well. Add milk and sour cream; cook over medium heat until thick. Stir in chicken and parsley.
2. Combine ricotta and cream cheese.
3. Spread 1/3 cup sauce in bottom of greased 9x13-inch baking dish. Layer one-third of noodles, one third of ricotta, one third of mozzarellas, 1/2 cup sauce and one-third parmesan. Repeat 2 times.
4. Bake at 325 degrees for 45 minutes.
5. Let stand for 15 minutes before serving.
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