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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 10 |
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A different twist on lasagna. From my mom's kitchen. A lot of work to make, but worth the reward at dinner. Can be made ahead one day, cooked the next. Ingredients:
3 lbs chicken, boiled,meat broken up |
4 tablespoons butter |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
2 (10 ounce) cans mushroom soup |
4 tablespoons chopped pimiento |
1 lb fresh mushrooms, sliced |
1/4 teaspoon tarragon |
1/4 teaspoon basil |
2 cups ricotta cheese |
2 cups shredded cheddar cheese |
9 -12 lasagna noodles, fresh are best |
Directions:
1. Saute the butter, onion, and green pepper, in a large pan.
2. Add the mushroom soup, pimento, mushrooms, Tarragon and Basil, blending well.
3. Have ready: 2 cups ricotta cheese,2 cups shredded cheddar.
4. and a 3 pound chicken, boiled, meat broken up.
5. Assembly in 9x13 glass baking dish.
6. Place layer of lasagna noodles bottom of dish.
7. then 1/2 of ricotta cheese, cheddar, meat, 1/2 of the filling mixture.
8. Repeat with Layer of lasagna noodles.
9. 1/2 of ricotta cheese, cheddar, meat, 1/2of the filling mixture.
10. Top with layer of lasagna noodles.
11. Sprinkle with parmesan cheese.
12. Bake 350 degree oven, about an hour, till bubbly and top layer browned.
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