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Friday, March 15, 2013

Chicken Lasagna


Chicken Lasagna Recipe (recipe 'method' differs slightly from video, but amounts remain the same)

  • 1lb - Lasagna Noodles (do not use no boil noodles for this recipe)
  • 1lb - Ground Chicken (do not use just ground breast)
  • 1lb - Italian Chicken Sausage (remove the casing if they're links)
  • 8oz - Canned Mushroom (do not drain)
  • 2 TBS - Extra Virgin Olive Oil
  • 4 TBS - Minced Garlic
  • 1 med - Bell Pepper (med diced)
  • 1 med - Yellow Onion (med diced)
  • 1 - Bay Leaf
  • 1 tsp - Granulated Garlic
  • 1 tsp - Black Pepper
  • 1/2 tsp - Salt
  • 1 tsp - Oregano
  • 1 tsp - Onion Powder
  • 1tsp Cornstarch
  • 1/2 Cup - Water
  • 3 cups - Cottage Cheese (use Ricotta if you prefer)
  • 3 cups - Fresh Spinach
  • 4 cups - Mozzarella Cheese


  • Brown chicken and sausage in olive oil over medium heat in a large skillet 5-7 minutes
  • Add bell pepper, onion and garlic. Continue to cook 3-4 minutes until the vegetables wilt
  • Add bay leaf, granulated garlic, pepper, mushrooms, salt, oregano, onion powder and water
  • Bring above mixture to a boil and let simmer for 5 minutes
  • Combine 1 tsp of corn starch and water and pour into sauce
  • Stir until thickened and remove from heat and let cool slightly
Cheese mixture
  • Combine 1/2 tsp, salt, 1/2 tsp black pepper, cottage cheese, spinach and 2 cups mozzarella until thoroughly incorporated 
  • Spread an even layer of the sauce on the bottom of a 8x8 or 9x13 casserole dish (You will need to carefully break the noodles to fit if using an 8x8 dish)
  • Lay UNCOOKED lasagna noodles over the sauce, slightly overlapping
  • Spread an even layer of the cheese mixture on top of the noodles
  • Continue the layering process 4 times, top layer will be sauce
  • Top with mozzarella cheese, wrap with (greased) foil and bake in a 350ยบ for one hour
  • Remove foil and continue to cook until cheese is golden brown 15-20 minutes

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