Recipe for Lasagne?

Question

Anyone out there got an easy award winning recipe for lasagne, prefarably with chicken.

Answer 1

Creamy Chicken Lasagna:

1 hour 20 min prep
8 servings

3/4 lb lasagna noodles
1 (28 ounce) can plum tomatoes
1 lb boneless skinless chicken breasts
1 onion, chopped
2 1/2 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons dried tarragon
1 teaspoon dried basil
2 teaspoons dried thyme
1 cup chicken stock
1 1/2 cups milk or heavy cream
3 carrots, sliced
1 cup celery, diced
2 tablespoons parsley
salt
fresh ground black pepper
3/4 lb mozzarella cheese, grated

1. Cook chicken breasts and cut into small cubes (less than 1/2 inch).
2. Cook noodles in boiling water until almost done.
3. Drain and rinse in cold water.
4. Lay flat on baking sheet and cover with plastic wrap while you make sauce.
5. Drain tomatoes.
6. Squeeze out excess juice and cut into bite-sized cubes.
7. Cook onion and celery in butter in large pan for about 2 minutes or until softened.
8. Add flour and stir over low heat for another minute.
9. Stir in dried herbs and chicken.
10. Slowly add stock and milk or cream.
11. Boil for about 1 minute.
12. Add carrots and cook for 5 minutes.
13. Stir in tomatoes.
14. Season with salt and pepper and remove from heat.
15. Spoon enough sauce to cover the bottom of a 10x12-inch baking pan.
16. Use 1/3 of noodles per layer and 1/2 of chicken mixture and 1/3 of mozzarella cheese per layer.
17. From bottom, layer noodles, chicken mixture, mozzarella.
18. Repeat with noodles, chicken and mozzarella.
19. Top with final noodle layer.
20. Sprinkle with remaining cheese.
21. Cover with foil and bake at 375° until bubbling (about 40 minutes).
22. Uncover and brown under broiler for about 5 minutes to brown top slightly.
23. Let stand 5 to 10 minutes before cutting and serving.

Answer 2

CHICKEN LASAGNA FLORENTINE

9 lasagna noodles, cooked and drained
1 (10 oz.) pkg. of frozen, chopped spinach, drained
2 c. diced chicken
1 1/2 tsp. Italian seasoning
Nutmeg to taste
2 eggs
1/2 c. or 4 oz. Mozzarella cheese, shredded

WHITE SAUCE:

1/4 c. butter
1/4 c. flour
2 tsp. garlic powder
1 chicken bouillon
2 c. skim milk or 2 c. half & half
1/4 c. Parmesan cheese
1/4 c. Romanoff cheese

OTHER INGREDIENTS NEEDED:

4 oz. Mozzarella cheese, for top of lasagna at the end

Cook lasagna noodles and drain. Drain spinach. Combine diced cooked chicken with spinach, eggs, Mozzarella cheese, Italian seasoning and nutmeg in a bowl.
For White Sauce - melt butter over low heat in a saute pan. Add garlic, chicken bouillon and 1/4 cup flour. Stir. Remove from heat. Slowly add Parmesan cheese and Romanoff cheese. Stir with a wooden spoon until melted. Remove from heat. White sauce should be thick and creamy.

Layer lasagna in a 13 x 9 inch pan. Lightly rubbed with butter. Layer 3 noodles, 1/2 of chicken-spinach mixture, 1/3 of White Sauce, 3 noodles, 1/2 of chicken- spinach mixture, 1/3 of White Sauce, 3 noodles, 1/3 of White Sauce.

Bake lasagna at 350 degrees for 25 minutes. Sprinkle 4 ounces of Mozzarella cheese on top and bake for 5 to 10 minutes or until melted.

Serves 8-10. May be assembled in the morning before dinner. Cannot be frozen.

Answer 3

SPANISH OAKS (Las Vegas) LASAGNA
POWER LEVEL: High
MICROWAVE TIME: 28 to 34 minutes, total___________________________________
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Microwave at High 20 to 26 Minutes, rotating dish ¼ turn every 8 minutes. Letting lasagna stand about
10 minutes helps it hold its shape when cutting. Makes 6 to 8 servings.
VARIATIONS:
Meat: Substitute bulk pork sausage, cooked and drained, for ground chuck; or instead of bulk sausage, use
2 pkgs. (8-oz. each) brown-and-serve sausages, diced (when brown-and-serve sausages are substituted, no
precooking is needed. Sausages heat as assembled casserole microwaves). Or, substitute Italian sausages
diced in the same way as brown-and-serve sausages.
Cheese: Substitute ricotta cheese for cottage cheese and provolone cheese for Mozzarella, and if desired,
romano cheese for Parmesan.
Lasagna With Hard-Cooked Eggs: Hard cook eggs in shell on range top, not in microwave oven. Layer
slices of 3 or 4 hard-cooked eggs over first layer of cottage cheese mixture. Eggs give an especially rich
flavor to lasagna.
½ pkg. (½ lb.) lasagna noodles
½ teaspoon salt
1 tablespoon oil
Put salt in the bottom of a 13 x 9 x 2-in.
dish. Place noodles in dish, then cover with
water and add oil. Cook 5 minutes,
rearrange noodles, then cook for another 3
minutes.
2 cans (8-oz. each) tomato sauce
1 can (6-oz.) tomato paste
1 tablespoon leaf oregano
2 teaspoons basil
½ teaspoon salt
¼ teaspoon garlic powder or 1 garlic
clove, minced
In a large bowl, mix together tomato sauce,
tomato paste, oregano, basil, salt and
garlic. Spread ½ cup sauce over bottom of
12 x 8 x 2-in. dish.
1 lb. ground chuck beef cooked, drained Mix beef with remaining sauce.
2 cups (1-pt.) small curd cottage cheese
1 egg
1 tablespoon dried parsley flakes
½ teaspoon salt
In a small bowl, mix together cottage
cheese, egg, parsley and salt.
1 pkg. (6-oz.) sliced Mozzarella cheese
½ cup grated Parmesan cheese
Layer 3 noodles, half of cottage cheese
mixture, half of Mozzarella cheese and half
of tomato sauce in dish. Repeat layers.
Sprinkle Parmesan cheese over top. Cover
with wax paper.