Easy, Cheesy Chicken & Potato Lasagna |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Ready, Set, Cook! Special Edition Contest Entry: The surprise in this lasagna is mashed potatoes. So unusual, yet so good. Ingredients:
2 cups alfredo sauce |
1 cup petite diced tomato, drained |
1 cup sun-dried tomato, drained and chopped |
1/2 cup red bell pepper, diced |
1 bunch green onion, white parts only, chopped |
2 garlic cloves, minced |
3/4 cup water |
1 1/2 teaspoons italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
2 lbs ground chicken |
1 (16 ounce) package lasagna noodles |
1 (24 ounce) package simply potatoes traditional mashed potatoes |
3 tablespoons butter |
1/4 cup sour cream |
1 cup mozzarella cheese, grated |
1 cup swiss cheese, grated |
2 cups white cheddar cheese, grated |
8 ounces goat cheese |
Directions:
1. For the sauce: In a large stockpot, combine the alfredo sauce, diced tomatoes, sun-dried tomatoes, bell pepper, onion, garlic, water, Italian seasoning, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
2. Crumble the ground chicken in a saucepan. Cook until no pink remains. Add the chicken to the stockpot. Simmer for another 15 minutes.
3. Meanwhile, cook the lasagna noodles according to package directions. Drain and set aside.
4. Cook the mashed potatoes according to package directions. Stir in butter and sour cream.
5. Heat oven to 350 degrees.
6. To assemble, place a thin layer of sauce in the bottom of a 9x13 baking pan. Layer 1/3 of each, noodles, potatoes, Mozarella, Swiss and Cheddar cheeses. Crumble small pieces of goat cheese and dot over other cheeses. Add another layer of sauce. Repeat layers 2 more times, ending with cheeses. Bake for 35 to 40 minutes or until cheese is melted and bubbly.
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