Thursday, February 19, 2015

Chicken Lasagna Recipe


One meal I make for my family is chicken vegetable lasagna. I often serve it with sweet potato fries. One a scale from 1 to 5. 5 being the highest. I rate this recipe a 5. As my pickiest eater enjoys this.

Here is a recipe I use (please enjoy) :

Chicken Vegetable Lasagna
Ingredients :
1 small container of cottage cheese
10-ounce frozen chopped spinach, thawed and well drained
1 c. broccoli
1 egg, slightly beaten
1 tsp Italian seasoning
1 tsp olive oil
1 lb. skinless, boneless chicken breast (chop or cut in lengths)
8 oz mushrooms
1 med.onion, chopped
2 cloves garlic, minced
12 oz. tomatoes - chopped
1 8-ounce can tomato sauce
4 carrots shredded
1/2 tsp black pepper
9 lasagna noodles
Nonstick cooking spray
2 c. shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions :
Combine cottage cheese, spinach, egg, and 1 teaspoon Italian seasoning in a small bowl. Cover and chill until ready to assemble lasagna. Heat oil in a large skillet over medium heat. Add chicken, mushrooms, onion, garlic, and 1 teaspoon Italian seasoning; cook for 5 to 7 minutes or until chicken is golden. Stir in undrained tomatoes, tomato sauce, carrots, broccoli and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is slightly thickened. Meanwhile, cook the lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well. Coat a 3-quart rectangular baking dish with nonstick cooking spray. Place 3 of the lasagna noodles in prepared dish. Spread half of the cottage cheese mixture over the noodles. Spread one-third of the chicken mixture over the cottage cheese; sprinkle with 1/2 of the mozzarella cheese and 1 tablespoon of the Parmesan cheese. Repeat layers, ending with noodles. Spoon remaining chicken mixture over the top. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake at 350 degree for 35 minutes. Uncover and bake for 5 to 10 minutes more or until cheese is melted and bubbly. Let stand for 10 minutes before serving. Makes 8 to 10 servings.


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