Here's my Aunt Kristi's recipe for Vegetable-Chicken Lasagna. I made a few modifications, which I'll specify.
Ingredients:
1 cup chopped onion
8 oz sliced mushrooms (12-16 oz for Veggie Version, hereafter V.V.)
2-3 cloves garlic, minced
1/2 cup butter
24 oz whole or diced tomatoes, canned
3 cups chopped cooked chicken (3 cups chopped zucchini and yellow squash, for VV)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt (more to taste)
1/2 tsp pepper
1/4 tsp red pepper flakes, optional (I only added this in the vegan version)
1/2 cup Parmesan
Fresh Parsley
1/4 cup chicken or vegetable broth
3 cups shredded mozzarella
6 uncooked lasagna noodles (9 if you want three layers)
In a medium saucepan, saute the onions, mushrooms, and garlic in 1/2 cup butter. When the butter is melted, add the zucchini/squash if you are doing the VV. Cook for a few minutes, until onions are translucent. Add the canned tomatoes, chicken, basil, oregano, and salt. Let simmer on stove for 10-15 minutes, until slightly thickened. (I mashed it around with a spoon to make the tomatoes smaller)
Follow the directions on the package to cook the lasagna noodles.
In a 9x13 pan, spoon a little of the sauce mixture into the bottom, just so that the noodles won't stick. Layer 3 noods in the bottom, then half of the sauce, then half the mozzarella, then half the parmesan. Layer 3 more noods on top of that, then the rest of the sauce, the rest of the mozzarella, and the parmesan. (In the recipe I made for friendsgiving, I sort of multiplied the whole recipe by 1.5, did three layers, and had extra sauce. The original recipe just has two layers.)
Cook at 350 F for 25-30 minutes, until cheese gets bubbly at the top.
I know this recipe can be refrigerated, but I don't know for sure about frozen. Could probably be frozen, but not the VV because the squash would get gross.
Enjoy!
**For the vegan version, I didn't add as much vegetable broth, and didn't use canned tomatoes. I chopped the mushrooms real small and added sliced cherry tomatoes, and spooned some vegan tomato sauce in, as well as used the red pepper flakes. I sauteed the vegetables, but in a couple of tablespoons of olive oil instead of the butter. When I layered it, I made sure to make the veggies compact, and just did noodles veggies noodles veggies.
Happy friendsgiving!
s laskou,
Kalli
Ingredients:
1 cup chopped onion
8 oz sliced mushrooms (12-16 oz for Veggie Version, hereafter V.V.)
2-3 cloves garlic, minced
1/2 cup butter
24 oz whole or diced tomatoes, canned
3 cups chopped cooked chicken (3 cups chopped zucchini and yellow squash, for VV)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt (more to taste)
1/2 tsp pepper
1/4 tsp red pepper flakes, optional (I only added this in the vegan version)
1/2 cup Parmesan
Fresh Parsley
1/4 cup chicken or vegetable broth
3 cups shredded mozzarella
6 uncooked lasagna noodles (9 if you want three layers)
In a medium saucepan, saute the onions, mushrooms, and garlic in 1/2 cup butter. When the butter is melted, add the zucchini/squash if you are doing the VV. Cook for a few minutes, until onions are translucent. Add the canned tomatoes, chicken, basil, oregano, and salt. Let simmer on stove for 10-15 minutes, until slightly thickened. (I mashed it around with a spoon to make the tomatoes smaller)
Follow the directions on the package to cook the lasagna noodles.
In a 9x13 pan, spoon a little of the sauce mixture into the bottom, just so that the noodles won't stick. Layer 3 noods in the bottom, then half of the sauce, then half the mozzarella, then half the parmesan. Layer 3 more noods on top of that, then the rest of the sauce, the rest of the mozzarella, and the parmesan. (In the recipe I made for friendsgiving, I sort of multiplied the whole recipe by 1.5, did three layers, and had extra sauce. The original recipe just has two layers.)
Cook at 350 F for 25-30 minutes, until cheese gets bubbly at the top.
I know this recipe can be refrigerated, but I don't know for sure about frozen. Could probably be frozen, but not the VV because the squash would get gross.
Enjoy!
**For the vegan version, I didn't add as much vegetable broth, and didn't use canned tomatoes. I chopped the mushrooms real small and added sliced cherry tomatoes, and spooned some vegan tomato sauce in, as well as used the red pepper flakes. I sauteed the vegetables, but in a couple of tablespoons of olive oil instead of the butter. When I layered it, I made sure to make the veggies compact, and just did noodles veggies noodles veggies.
Happy friendsgiving!
s laskou,
Kalli
i rate the vegan one as 5 out of 5 for sure
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