March 27, 2010

CHICKEN-CHEESE LASAGNA

8 oz. lasagna, uncooked (about 9 or 10 noodles,
2 c. cooked chicken, chopped
2 c. chicken broth
2 c. milk
1/2 c. flour
2 c. (16 oz.) Mozzarella cheese
1 c. grated Parmesan cheese
2 c. (16 oz.) cottage cheese
2 (10 oz.) pkg. chopped spinach, thawed and drained
1 med. onion, chopped (approximately 1/2 c.)
2 cloves garlic, crushed (I use garlic powder)
1/2 c. butter
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1/2 tsp. oregano

Melt butter in saucepan, add flour, garlic, salt. Cook, stirring constantly until bubbly. Remove from heat. Add milk and chicken broth. Heat to boiling, stirring constantly, about 1 minute. Add onion, basil, oregano, pepper, 1/2 cup Parmesan cheese, Mozzarella cheese, stirring until cheese melts. Use 9x13 inch rectangular pan.

In ungreased 9x13x2 inch rectangular pan, pour 1/4 of cheese sauce (approximately 1 1/2 cup). Layer 3 or 4 lasagna noodles, overlapping if necessary. Spread 1 cup of cottage cheese over noodles, 1/4 of cheese sauce, 3 or 4 noodles, 1 cup cottage cheese, chopped spinach, chopped chicken, 1/4 cheese sauce, 3 or 4 noodles, remaining cheese sauce, sprinkle 1/2 cup Parmesan cheese on top. (I also top with Mozzarella.) Bake in 350 degree oven about 35-40 minutes.

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