a little of each

A family's cookbook

Pesto Lasagna March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:03 pm
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From http://www.allrecipes.com

I served this when I hosted the Chocolate Lover’s Book Club meeting in March 2006. We read Three Junes by Julia Glass, and enjoyed this lasagna, the sun-dried tomato Caesar salad, and Nana Hazel’s Bittersweet Chocolate Sauce over ice cream. Yum!

Ingredients

1 (16 oz) package lasagna noodles

2 Tbl olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (16 oz) package frozen chopped spinach, thawed

7 oz basil pesto

30 oz ricotta cheese

1 egg

½ tsp salt

¼ tsp black pepper

¼ tsp nutmeg

2 cups mozzarella cheese, shredded

¾ cup Alfredo-style pasta sauce

¼ cup Parmesan cheese, grated

Directions

In a large skillet over medium heat, sauté the onion and garlic in the olive oil until tender. Add the spinach and Stir. Remove from the heat and stir in the pesto. In a large bowl, mix together the ricotta, mozzarella, egg, salt, pepper and nutmeg. Spread a small amount of olive oil on the bottom of a large baking dish, then layer the noodles, then the spinach mixture and then the ricotta. Repeat the layers ending with noodles on top. Spread the Alfredo sauce on top and sprinkle with the Parmesan. Cover with foil and bake for 45 to 55 minutes at 350 degrees.

 

Chicken Lasagna

Filed under: Pasta and Grains — alittlemoreofeach @ 2:02 pm
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Ingredients

10 uncooked lasagna noodles

1 lb boneless, skinless chicken breasts

1 (14 ½ oz) can diced tomatoes, undrained

1 (12 oz) can tomato paste

1 ½ cups sliced fresh mushrooms

¼ cup chopped onion

1 Tbl dried basil

1 ¾ tsp salt, divided

1/8 tsp garlic powder

3 cups 2 % small curd cottage cheese

½ cup egg substitute

½ cup grated Parmesan

1/3 cup minced fresh parsley

½ tsp pepper

2 cups (8 oz) shredded part-skim mozzarella

 

Directions

Cook noodles according to package directions. Meanwhile broil chicken six inches from heat until juices run clear; let stand 15 minutes to cool. Shred chicken with two forks. Drain noodles; set aside. In a large skillet, combine the shredded chicken and the next seven ingredients (through garlic powder, but only using ¾ tsp salt). Bring to a boil. Reduce heat; cover and simmer for 25 to 35 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan, parsley and remaining salt and pepper. In a 13 x 9 baking dish sprayed with nonstick cooking spray, place half the noodles, overlapping them. Layer with half the cheese mixture, half the chicken mixture and half the mozzarella. Repeat layers. Cover and bake at 375 degrees for 25 to 30 minutes or until bubbly. Uncover and bake five minutes longer. Let stand 15 minutes before cutting.