made this last night and it was awesome
Lasagna
Ingredients:
Olive oil
Minced garlic [3 cloves]
28 oz crushed tomatoes
salt
16 oz pk of Lasagna noodles [should be 16 noodles]
1 ½ tsp dried basil
12 oz of reduced fat cream cheese
chicken broth
2 pkg mozzarella balls
pkg of fresh grated parmesian cheese
filling:
couple of chicken breasts,
20 oz of chopped spinach
1 pound of sliced baby Portabella mushrooms
13x9x2 baking dish
large deep skillet
medium sauce pan
aluminum foil
Make the filling and the Marinara sauce first
Directions:
Marinara Sauce:Saute Garlic in 2 table spoons of olive oil in a medium sauce pan until the garlic starts to sizzle, add in the crushed tomatoes and enough water or broth to makes a sauce that is not thin nor gloppy simmer for 10 minutes
Filling: bake or boil 2 boneless chicken breasts and fork shred. Sauté the mushrooms in olive oil over medium heat until tender and well browned, Take the 20 oz of chopped spinach add it to the mushrooms and sauté until heated through set aside
Preheat oven to 400 with the rack in the middle
Shed the mozzarella
Noodles in the baking dish add 1 ½ tablespoons of salt and dissolve in hot water, add in the noodles and make sure the water covers all of them and let it soak for 10 minutes then drain and set noodles aside on a plate
Take the filling ingredients and mix together in a large skillet over a medium heat add the basil and 8 oz of cream cheese [cut and separated not a solid lump] and ¼ cup of chicken broth, stir over heat until smooth.
Take the left over cream cheese and mix it with chicken broth to make a creamy sauce
In the baking dish coat the bottom with a thin layer of marinara sauce, cover with 4 noodles, ¼ cup sauce, 1/3 of the filling cover with mozzarella and sprinkle on some Parmesan. Repeat this two more times and cover with the last 4 noodles, top with the cream cheese sauce, mozzarella and parmesian
Spray cooking spray or spread olive oil on the foil and cover the dish, place in the oven for 45 minutes then remove the foil turn the oven to broil and brown the top of the dish [4-5 minutes]
Remove and let sit for 10 minutes, serve
Lasagna
Ingredients:
Olive oil
Minced garlic [3 cloves]
28 oz crushed tomatoes
salt
16 oz pk of Lasagna noodles [should be 16 noodles]
1 ½ tsp dried basil
12 oz of reduced fat cream cheese
chicken broth
2 pkg mozzarella balls
pkg of fresh grated parmesian cheese
filling:
couple of chicken breasts,
20 oz of chopped spinach
1 pound of sliced baby Portabella mushrooms
13x9x2 baking dish
large deep skillet
medium sauce pan
aluminum foil
Make the filling and the Marinara sauce first
Directions:
Marinara Sauce:Saute Garlic in 2 table spoons of olive oil in a medium sauce pan until the garlic starts to sizzle, add in the crushed tomatoes and enough water or broth to makes a sauce that is not thin nor gloppy simmer for 10 minutes
Filling: bake or boil 2 boneless chicken breasts and fork shred. Sauté the mushrooms in olive oil over medium heat until tender and well browned, Take the 20 oz of chopped spinach add it to the mushrooms and sauté until heated through set aside
Preheat oven to 400 with the rack in the middle
Shed the mozzarella
Noodles in the baking dish add 1 ½ tablespoons of salt and dissolve in hot water, add in the noodles and make sure the water covers all of them and let it soak for 10 minutes then drain and set noodles aside on a plate
Take the filling ingredients and mix together in a large skillet over a medium heat add the basil and 8 oz of cream cheese [cut and separated not a solid lump] and ¼ cup of chicken broth, stir over heat until smooth.
Take the left over cream cheese and mix it with chicken broth to make a creamy sauce
In the baking dish coat the bottom with a thin layer of marinara sauce, cover with 4 noodles, ¼ cup sauce, 1/3 of the filling cover with mozzarella and sprinkle on some Parmesan. Repeat this two more times and cover with the last 4 noodles, top with the cream cheese sauce, mozzarella and parmesian
Spray cooking spray or spread olive oil on the foil and cover the dish, place in the oven for 45 minutes then remove the foil turn the oven to broil and brown the top of the dish [4-5 minutes]
Remove and let sit for 10 minutes, serve
