Tuesday, May 11, 2010

Chicken Lasagna Share Tags: entree My Italian Grandpa would be shaking his head at me, but you just got to experiment sometimes. I love lasagna but this lasagna has a twist, it has no red sauce and it has chicken and cream cheese. Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 12 1 Box Oven Ready Lasagna Noodles
1 cup(s) of sour cream
1/4 cup(s) of half-n-half
3 cloves of garlic
2 cup(s) of Ricotta cheese
1/4 cup(s) of grated parmesean or 4 cheese Italian blend shredded cheese
3 eggs
1 tsp. of chopped dill
2 tsp. of chopped parsley
1 tsp. of salt
1/2 tsp. of fresh ground pepper
2 cup(s) of shredded mozarella cheese, (divided)
Preheat oven to 375 degrees.
Spray 9x13 baking dish with cooking spray
In small bowl mix sour cream, half-n-half and press one clove of garlic. Set aside.
In separate bowl, mix ricotta cheese, 3/4 cup shredded mozarella cheese, parmesean or 4 cheese Italian blend, eggs, dill, parsley, salt, pepper, 2 cloves pressed garlic. Mix well.
Spread 1/2 of sour cream mixture in bottom of baking dish.
Add one layer of noodles.
Layer 1/3 of ricotta cheese mixture, spread evenly over noodles.
Repeat noodles then ricotta cheese mixture 2 more times. Finish with a layer of noodles.
Pour remaining sour cream mixture over noodle layer. Spread evenly.
Top with remaining 11/4cups mozarella cheese.
Cover with foil, venting one corner.
Bake for 30 minutes. Remove foil and bake for another 10 minutes.