Presents

"Chicken Lasagne"


Recipe Source:
Recipe Card from
Maple Leaf

Pasta, Rice, Grains & Beans

Recipe File

Serving Size: Makes 8 servings

AmountIngredient
1 1/4 poundsground chicken
10lasagne noodles
4 quartsboiling water
1 tablespoonsalt
Chicken Sauce: 
2 tablespoonsbutter
1 clovefresh garlic, finely chopped
1 cuponion, finely chopped
10 ouncescanned condensed chicken broth
10 ouncescanned sliced mushrooms, drained
14 ouncescanned tomatoes
2 tablespoonstomato paste
1 teaspoondried basil
1/2 teaspoondried oregano
1/2 teaspoonsalt
1/2 teaspoonpepper
1large egg
8 ouncesricotta cheese
1/4 cupgrated parmesan cheese
2 cupsgrated mozzarella cheese
1/3 cupgrated parmesan cheese

Preparation Instructions:

1. Cook noodles in boiling water and salt for 14 to 16 minutes until tender but firm. Drain.

2. Chicken Sauce: Melt butter in large pot. Add garlic, onion and ground chicken. Scramble until browned. Add next 8 ingredients. Stir. Bring to boil. Simmer for about 20 minutes.

3. Mix egg, ricotta cheese and first amount of parmesan cheese in a small bowl.

4. To assemble, layer in greased 9 x 13 inch pan as follows: layer of noodles, 1/2 chicken sauce, all of ricotta cheese, layer of noodles, 1/2 chicken sauce, mozzarella cheese, remaining parmesan cheese. Cover with greased foil.

5. Bake in 350 degree oven for about 35 minutes. Bake about 10 minutes more to brown cheese lightly. Let stand 10 minutes before cutting. Serves 8.


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