Chicken Lasagna Recipe

From Dorothy McNett's Recipe Book.

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Chicken Lasagna

From Dorothy McNett's recipes at First make the Marinara Sauce if you have some fresh red-ripe tomatoes. If not, use about 2 cups or so of ready made marinara sauce.

1 package lasagna noodles, white or whole wheat

1-2 skinned and boned chicken breasts, about 1 pound
sprinkles of dried herbs, such as oregano, thyme, etc.
1/4 teaspoon fine sea salt
1-2 Chicken Apple Sausages, optional
2 tablespoons oil or butter
1 medium onion, chopped
2 stalks celery, chopped
1/2 red or green bell pepper, chopped
3-4 cloves garlic, chopped
2 cups marinara sauce
1 1/2 cups shredded mozarella cheese
1/2 cup Parmigiano-Reggiano cheese

Bring a large pan of water to a boil. (a pasta cooker is wonderful with the strainer basket insert) When water is boiling, add a little salt and a few drizzles of olive oil. Add the lasagna noodles and cook about 10-12 minutes. Remove from the water and hang the noodles over a pasta drying rack or spread them out over waxed paper without letting them touch as they like to stick together. Preheat oven to 350 degrees. Lightly oil a 9 by 13 inch baking dish (I prefer glass or ceramic) and set aside. Cut the chicken breast into small dices or slivers and sprinkle with the dried herbs and salt. If using the sausages, slice them thinly and add to the chicken. In heavy bottomed saute pan, heat the oil or butter. Saute the onions, celery, pepper and garlic several minutes, adding the diced chicken and sausage. Continue to cook and stir until the chicken is done, about 5 minutes or so. Add half of the marinara sauce to the chicken. To assemble, place a layer of cooked noodles over the bottom of the oiled pan. Add half of the chicken mixture, spreading it out evenly. Add another layer of noodles. Top with the remaining chicken mixture, spreading it evenly. Sprinkle with half of the shredded mozzarella. Top with another layer of noodles and now pour on the remaining marinara sauce. Top with the remaining mozarella and sprinkle with the Parmigiano. Bake about 45-60 minutes, or until nicely browned. Allow to stand about 15 minutes before serving.

Recipe created 2012-06-19.

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