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Tuesday, February 5, 2013

Chicken Lasagna

Well, it's Tuesday and that means I post what I am having for dinner.  My husband likes lasagna and I often make the traditional fare, but he also likes the Chicken Lasagna that I make.  The recipe calls for ground chicken or turkey, but sometimes I just cook a couple chicken breasts and dice them.  It just depends what I have on hand.

These are the ingredients that you will need.

 
Chicken Lasagna

2 T. Olive Oil
1 lb. Ground Chicken (or Turkey)
1 Onion, finely chopped
3 Garlic cloves, minced
1/8 to 1 t. Cayenne pepper
2 (14.5 oz) Diced Tomatoes (Use the one with herbs if you like that taste)
1 small can of Tomato Sauce
¼ t. Salt
1 (15 oz) container Ricotta Cheese
3 cups (12 oz.) shredded Mozzarella Cheese, divided
½ cup grated Parmesan Cheese
1 Egg
½ lb. Lasagna Noodles
There is no need to boil the noodles for this lasagna. The noodles absorb moisture from the sauce as this dish bakes.

Heat oven to 350 degrees. Spray shallow pan with nonstick cooking spray. Heat oil in large skillet until hot. Add chicken and cook until browned with onion,  garlic and cayenne pepper. Stir well and add tomatoes. Bring to a boil, then reduce heat and simmer for about 20 minutes. Add salt and pepper.

While the sauce is simmering, stir together ricotta cheese, 2 cups of mozzarella cheese, Parmesan cheese and the egg.

Spread 1 cup of tomato mixture in the bottom of the pan, then place 3 uncooked lasagna noodles side by side over the sauce. Spread 1/3 of the ricotta mixture over the noodles, sprinkle with 1/3 cup of the mozzarella cheese. Spoon one-half of the remaining tomato mixture over cheese. Repeat layering placing the lasagna noodles in the opposite directions with each layer, ending with mozzarella cheese.

Cover and bake 30-35 minutes until sauce is bubbling. Cool 10 minutes before serving.