Wednesday, July 11, 2012

Chicken Spinach Lasagna

9 lasagna noodles
1-300g pkg frozen chopped spinach
1 big or 2 small frozen chicken breasts
1-200g pkg goat mozza, shredded
1-500g container ricotta cheese

1.  Cook lasagna noodles according to package directions; drain.

2.  Cook spinach according to microwave directions; drain.

3.  Put frozen chicken breast(s) in a pot, cover with water, bring to a boil, reduce heat, cover and cook for 15 minutes or until 160F.  Remove from water, cut into small cubes when cool enough to handle.

1/4 cup water
4 garlic cloves, minced
1 tsp. garlic powder
2 cups whipping cream
1/2 Tbsp. dried parsley
1/8 tsp. pepper
2 Tbsp. cornstarch
1/4 cup water

Pour 1/4 cup water into a saucepan; bring to a boil over medium heat.  Add the minced garlic and garlic powder; boil until the water has almost evaporated.  Stir in cream, parsley and pepper.  Mix cornstarch into 1/4 cup water; stir into sauce.  Cook, stirring constantly, until thickened.  Makes 2 cups.

4.  Combine cubed chicken and 1 cup of sauce.

5.  Combine ricotta and spinach.

6.  In a 9x13 glass cakepan, layer the following:

-3 noodles, edges overlapping
-chicken & sauce mixture
-half of the shredded mozza
-3 noodles
-ricotta & spinach mixture
-remaining 1 cup sauce
-3 noodles
-remaining half of mozza

7.  Bake at 350F (preheated) for about 50 minutes until top is browned & bubbly.


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