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Lasagna Collection

From: [email protected] (Micaela Pantke) Date: Fri, 13 Aug 93 10:05:16 +0200 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Laura Aden) CHICKEN LASAGNA =============== Ingredients: ------------ 8 to 10 Lasagna noodles, cooked 2 Cups cooked diced chicken 2 Tblsp butter or margarine 1 medium onion, chopped 1/3 lb mushrooms, sliced 1 can (16 oz) canned tomatoes 1/2 tsp basil 1/2 tsp oregano 1/3 tsp each salt and pepper 3 Tblsp butter or margarine 3 Tblsp all-purpose flour 1 can (10 oz) chicken broth 1/2 cup half-and-half 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese parmesan cheese Instructions: ------------- Tomato Sauce: ------------- 1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes. 2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken. Cream Sauce: ------------ 3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes. 4. Add broth, stirring until thickened. Stir in half&half over low heat. Lasagna Layering: ----------------- 5. Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese. 6. Bake at 350 F for 20 to 25 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

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