Sunday, October 3, 2010

Chicken Lasagna

Everyone has their own way to make lasagna. Personally, I am not a fan of ground beef so any recipe that would normally have ground beef, has either ground chicken or turkey. I will sometimes use ground pork as well. My reason for not eating ground beef is not a health thing, it’s simply a taste thing. I don’t like the greasy, fattiness of ground beef (even lean ground beef). Don’t get me wrong here, I love a good steak and beef stew and roasts, I just don’t like ground beef. So this recipe uses ground chicken. It is a basic, normal, tasty lasagna that’s homemade and delicious. Serve with a romaine salad and garlic bread. Good comfort food for a cold rainy fall day.
Chicken Lasagna
Meat Layer:
2 lbs ground chicken
1 onion, finely chopped
2 cloves of garlic, minced
2 tsp Italian seasoning
Salt & Pepper
Brown the meat, add the onion and garlic and seasonings, set aside.
Cheese Layer:
2 containers of light ricotta cheese
2 eggs, lightly whisked together
Handful of fresh parsley
1/4 to 1/2 cup of parmesan cheese
Salt & Pepper
Combine the the above ingredients, set aside.
2 packages of pre-sliced mushrooms
Fry mushrooms until soft, set aside.
Tomato Sauce:
  • 2 onions, finely chopped
  • 2 cloves of garlic
  • 2 large cans of whole tomatoes
  • Italian Seasoning, salt & pepper
Fry the onion until soft, add in garlic, tomatoes and seasonings, bring to a boil, turn down heat and let simmer for at least 30 minutes. (It’s even better if you allow it to simmer for an hour)
Ingredients that are also required:
- No-Cook Lasagna Noodles
- Mozzarella cheese
Ready to put this beast together? Pre-heat oven to 350deg. 
Put 2 good soup ladles of sauce on the bottom of your pre-greased large casserole dish. Add in 3 or 4 no-cook lasagna noodles on top of the sauce. Add half your cheese mixture. Add half your mushrooms, and half your chicken. I then add a few large pieces of mozzarella and then ladle 3 or spoonfuls of sauce on. Repeat noodles, cheese mixture, mushrooms, chicken, mozzarella, sauce.
Cover with foil and bake in preheated oven for 45-55 minutes. Remove foil; top with grated mozzarella cheese and continue baking uncovered for 15 minutes. Remove from oven and let sit while you make a romaine salad and garlic bread.
(Note: I pre-made my lasagna and placed in the fridge for a few hours before I was ready to bake. If you do this, (which is a great idea if you’re having a party) baking time increases by 15 - 20 minutes before you remove the cover and top with cheese. It still tastes awesome)

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