Chicken Lasagna
Feta cheese imparts a rich, tangy flavor to this luscious
lasagna.
Noodles Ingredients:
8 ounces (10) uncooked dried lasagna noodles
Meat Layer Ingredients:
- 1/2 pound bulk Italian sausage
- 2 medium (1 cup) onions, chopped
- 1 (8-ounce) package (2 cups) fresh mushrooms, sliced
- 2 medium (2 cups) zucchini, cut into 1/4-inch slices,
halved
- 1/3 cup water
- 1 (14 1/2-ounce) can stewed tomatoes, cut up
- 1 (6-ounce) can tomato paste
- 1 tablespoon Italian seasoning*
- 1 teaspoon garlic salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 2 cups cubed 1/2-inch cooked chicken
Filling Ingredients:
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 (15-ounce) container ricotta cheese**
- 1 large egg, slightly beaten
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
Heat oven to 350°F. Cook lasagna noodles according to package
directions. Drain. Meanwhile, in 10-inch skillet cook sausage
and onions over medium-high heat until sausage is brown and
onions are tender (8 to 10 minutes). Drain off fat. Add mushrooms
and zucchini. Reduce heat to medium. Cook, stirring occasionally,
until vegetables are crisply tender (6 to 7 minutes). Stir in
water, stewed tomatoes, tomato paste, Italian seasoning, garlic
salt, sugar and pepper. Stir in cooked chicken. In small bowl
stir together all filling ingredients except Mozzarella cheese.
Arrange half of noodles in greased 13x9-inch baking pan. Spread
with half of filling; spoon half of meat layer over top. Sprinkle
with 1 cup Mozzarella cheese. Layer with remaining noodles.
Spread with remaining filling; spoon remaining meat layer over
top. Cover with aluminum foil. Bake for 40 minutes. Uncover;
sprinkle with remaining Mozzarella cheese. Continue baking for
5 to 10 minutes or until heated through. Let stand 10 minutes
before serving. Makes 12 servings.
Almond Yogurt Chicken Bombay
- 4 chicken leg-thigh combinations
- 1/2 cup lemon juice
- 2 garlic cloves, minced
- 2 teaspoons coriander
- 2 teaspoons freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon dried crushed red pepper flakes
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- Almond Yogurt Sauce (recipe follows)
- Cilantro sprigs
- Small red chili peppers
- In a zip-lock plastic bag, mix together lemon juice,
garlic, coriander, ginger, cumin, red pepper and salt. Remove
2 tablespoons of mixture and set aside. Place chicken in
plastic bag, seal and shake to coat. Marinate in refrigerator
30 minutes.
- Remove chicken from marinade; drain. Place chicken, skin
side up, on rack in jelly roll pan. Add vegetable oil to
reserved marinade and brush on chicken.
- Bake, brushing occasionally with reserved marinade, in
400°F. oven 40 minutes or until fork can be inserted
in chicken with ease.
- To serve, place chicken on serving platter and garnish
with cilantro sprigs and red chili peppers. Serve Almond
Yogurt Sauce in separate bowl for spooning over chicken.
Makes 4 servings.
Remarks
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By: Victor
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By-Zorge Micel
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By Bob
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