Happy Thanksgiving all!
Hope everyone and their families are well!
Normally we go to my sister’s house for Thanksgiving. This year will no different. Since I have no desire to cook a big turkey, I figure I’ll share one of my recipes that isn’t traditional Thanksgiving fare.
Chicken Lasagna
3 chicken breasts cubed into one inch pieces
1 medium onion diced
1 small green pepper diced
4 cloves garlic crushed
Sauce:
3 14 0z. cans tomato sauce
2 14 oz cans diced tomatoes drained. (Or about 3 cups fresh)
Garlic salt
Basil
Oregano
½ tsp crushed fennel seed
½ tsp salt
1 tsp pepper
12 lasagna noodles
10 slices of muenster cheese
2 cups of mozzarella cheese
Parmesan cheese
(I don’t normally use a ricotta cheese mixture, but if you do you need a 16 oz container of ricotta or cottage cheese, 2 eggs and a tablespoon of parsley. Mix together.)
Cook chicken, onion, green pepper and garlic until chicken is cooked through. When chicken is almost fully cooked, you can chop it further with a spatula, which I recommend.
While chicken is cooking, add sauce ingredients to dutch oven. I don’t have all the measurements of the spices, but I use quite a bit. At least a tablespoon or two of the garlic salt, basil and oregano. Mix well. Add cooked chicken to pot. Let simmer about two hours.
Cook noodles according to pkg. directions. When done, drain and rinse noodle. Layer noodles on paper towels to dry. It’s important that the noodles are dry before you assemble the lasagna or you will have a runny dinner. Yuck!
Using an 11 X 9 deep baking dish assemble lasagna.
Start with sauce on the bottom. Just enough to cover the bottom of the pan.
Layer with 4 noodles.
Thin layer of sauce.
(Ricotta cheese mixture, if necessary)
5 slices of muenster cheese
Very thin layer of mozzarella and parmesan cheese.
Repeat layers (you only have enough muenster cheese for two layers)
Bake in oven at 350 for about 25 minutes.
Let stand for 10 minutes.
