Sarahs Chicken Lasagna Recipes

SARAH'S CHICKEN LASAGNA

Steps:

• Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
• In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
• Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

SARAH'S AMAZING VEGETARIAN LASAGNA

Steps:

• Heat olive oil in a large skillet until shimmering.
• Add onion, eggplant, and mushrooms to skillet. Cook for 15 minutes, or until all ingredients are soft.
• Add carrot, wine, parsley, tomato sauce, and whole tomatoes to skillet. Break up tomatoes with the back of a spoon.
• Add oregano, parsley, and basil to the sauce.
• Simmer sauce uncovered for about an hour and a half, or until thick.
• Preheat oven to 350 degrees Fahrenheit.
• Grease the bottom of a 9 x 13" baking dish with non-stick cooking spray.
• Spread about 1/4 of the sauce in the bottom of the pan. (About 1 1/4 cups).
• Layer 4 of the lasagna noodles on top of the sauce.
• Dot the noodles with 1/3 of the ricotta cheese.
• Spread 1 cup of the mozzarella over the ricotta and noodles.
• Spread 1/2 cups of the Parmesan over the mozzarella.
• Repeat steps 7-11 two more times.
• Spread the last of the sauce over the Parmesan, and then spread the last of the Parmesan and mozzarella over the sauce to prevent it from burning.
• Bake at 350 degrees for 1 hour and 15 minutes, or until hot and bubbling.

SARAH'S CHICKEN LASAGNA

Steps:

• Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
• In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
• Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

SOUTHWEST CHICKEN LASAGNA

Steps:

• Make lasagne noodles as directed and drain and set aside.
• Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper.
• Set aside.
• To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.
• then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender.
• Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chilis, and jalepenos.
• Bring to a boil, then reduce the heat.
• Simmer, uncovered, for about 10 to 15 minutes, stirring frequently.
• Put on low and and cover and the chicken to it.
• stir and allow the flavors to come together.
• Do this for about another 15- 20 minutes.
• Turn off heat and let sit.
• Lightly spray a 13 x 9 baking or cake pan.
• To assemble the lasagna, place a little of the sauce on the bottom to coat the pan.
• Then place about 4 or 5 lasagne noodles down first.
• Then spread half of the cottage cheese mixture over the noodles.
• Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately.
• Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce.
• then more cheese.
• Leave just enough sauce and cheese to cover the third and final layer of noodles.
• So you put the remaining noodles on top with a coating of sauce and remainder of cheese.
• Then you place the thin slices of red, yellow, or green pepper for garnish.
• Bake about 50 minutes or until bubbly.
• Let stand 10- 15 minutes before cutting and serving.
• The oven should be preheated to 350 degrees.
• Enjoy!