This recipe is like having all my favorite things, all in one dish!
- 8 ounces, weight Lasagna Noodles
- 3 cups Heavy Cream
- 2 cans (10.75 Oz. Can) Condensed Cream Of Mushroom Soup
- 1 cup Parmesan Cheese, Grated
- ¼ cups Butter
- 1 Tablespoon Olive Oil
- ½ whole Oil, Diced
- 4 cloves Garlic, Sliced
- 5 whole Mushrooms, Diced
- 1-½ pound Cooked Chicken Shredded
- Salt And Pepper
- 1 cup Ricotta Cheese
- 1 bunch Fresh Spinach, Rinsed
- 3 cups Shredded Mozzarella Cheese
Preheat oven to 350ºF. Bring a large pot of lightly salted water to a roiling boil. Cook lasagna noodles according to package instructions, about 8 to 10 minutes, or until al dente. Drain, and rinse with cold water to stop the cooking.
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in the oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until chicken is warmed. Season with salt and pepper.
Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce to coat. Layer with 1/3 of the cooked lasagna noodles, 1/2 cup ricotta, half of the spinach, half of the chicken mixture, and 1 cup mozzarella. Top with 1/3 of the cream sauce, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue to bake until the cheese is melted and lightly browned.
1 pound skinless boneless chicken breast halves
1 1/2 cup water, approximate
2 large garlic cloves, minced
1 bay leaf
1/3 cup all-purpose flour
2 tablespoons cornstarch
2 cups 1% low-fat milk
1 tablespoon fresh tarragon or 1-tsp dried tarragon
1 teaspoon salt, or less
1/8 teaspoon ground nutmeg, or to taste
1/4 cup dry white wine
10 ounce frozen spinach, thawed and squeezed dry
8 ounce spinach pasta, fresh
8 ounce mushrooms, sliced
1 1/2 teaspoon olive oil or olive oil spray
3/4 cup fresh breadcrumbs, coarsely ground from french bread
1/4 cup parmesan cheese, freshly grated
Cook chicken: Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 min. Transfer chicken to plate, cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid. White sauce: Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk, whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine, stir until mixture is very thick about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (can be made 1 day ahead to this point. Cover and chill. Re warm over medium-low heat, stirring frequently before continuing). Preheat oven to 400 degrees. Spray an 11x7x2 inch glass baking dish.
Pasta: Cook fettuccine it large pot of boiling salted water unto just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture, toss. Season with salt and pepper. Transfer to prepared baking dish. Crumb topping: Heat oil in small nonstick skillet over medium-high heat. Add read crumbs, stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumb are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with parmesan.
1 pound sweet italian sausage, chopped
2 packages, 10 ounces, frozen, chopped spinach, thawed and well drained
1 package, 16 ounces, mozzarella cheese, shredded
2/3 cups ricotta cheese
1/2 teaspoons salt
1/8 teaspoons pepper
1/8 teaspoons garlic powder
Pastry for 9 inch 2 crust pie
1 tablespoon water
In 10 inch skillet, over medium heat, brown sausages about 10 minutes, stirring frequently. Spoon off fat. Reserve one egg yolk. In large bowl, combine remaining eggs with sausages, spinach, cheese and spices. Prepare pastry. In small bowl, combine reserved egg yolk with water, brush top of pie. Bake in 375 degree oven for 1 1/4 hours or until pie is golden. Let stand 10 minutes, then cut into wedges. Makes 10 servings. Frozen pie crust may be used. Excellent for buffet supper and can be served cold. Wrap in foil and store in refrigerator for up to 2 days.
2-pound pasta shells
2 pound spinach, chopped and steamed until tender
2 1/2-cups tomato sauce
30 garlic cloves, minced
2-tablespoon basil, fresh, chopped or 2-teaspoon basil, dried
Salt and pepper to taste
Cook pasta in boiling water according to package directions. Drain. In large casserole dish, toss hot pasta with spinach, tomato sauce, milk, garlic and basil. Season to taste. Top with breadcrumbs. Bake at 350 degrees, uncovered, for 30 minutes or until bubbly.
6 slices bacon
1/2 cup onion; chopped
1 1/2 cups rice; cooked
10 ounces frozen chopped spinach, drained well
1/4 cup water chestnuts; sliced
1/4 teaspoon salt (optional)
1 can cream of mushroom soup
1/2 cup sour cream
1 pound turkey; cooked, sliced
3/4 cup soft breadcrumbs
1 tablespoon butter; melted
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Sauté onion in bacon drippings until tender; remove from heat. Add rice, spinach, water chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream; stir half of soup mixture into spinach mixture. Spoon spinach mixture into a lightly greased 12×7-inch baking dish; arrange turkey slices on top. Spoon remaining soup mixture over turkey. Combine breadcrumbs and butter; mix well, and sprinkle around edges of casserole. Sprinkle remaining bacon over center of casserole. Bake, uncovered, at 350 degrees for 30 minutes.
2 package frozen spinach (10 ounces each)
6 bacon strips
1 garlic clove, minced
1/2 cup onion, chopped
1/2 teaspoons salt
1/8 teaspoon white pepper
1 pinch cayenne pepper
2 tablespoons butter
2 tablespoons flour
1 cup half-and-half or milk
Cook spinach by boiling or in microwave. Drain well and squeeze out as much moisture as possible. Chop fine, using food processor of food grinder. Cook bacon in skillet until crisp. Remove and drain. Crumble and reserve. In about 2 teaspoons of the bacon fat, sauté garlic and onion over medium heat. When onion is limp, add spinach. Lower heat. Season with salt and peppers; stir well as moisture evaporates from spinach, about 1 minute remove from heat. In a separate large skillet, melt butter over medium heat. Sprinkle in flour, stirring constantly until smooth. Gradually stir in half-and-half or milk and cook until smooth and bubbly. Stir in spinach mixture and heat through. Remove from heat, stir in reserved bits of bacon, and serve.