Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Lasagna & Meat Sauce
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- #15366
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound (1% cream) cottage cheese
2 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 pound grated mozzarella cheese
9 oven-ready lasagna noodles
CHICKEN MEAT SAUCE
1 pound ground chicken
2 onions (chopped)
2 cloves garlic, minced
2 teaspoons basil
2 teaspoons oregano
2 teaspoons salt
1 1/2 cup sliced mushrooms
1 can (5.5 ounce size) tomato paste
2 cups tomato sauce
1 cup water
1/8 teaspoon black pepper
1 teaspoon sugar
directions
Preheat oven to 350 degrees F.
Mix cottage cheese, beaten eggs and Parmesan cheese. Spread some of the meat sauce in the bottom of a 9" x 13" pan and top with 3 noodles. Top with more sauce, 1/2 of the cottage cheese mixture and 1/3 of the mozzarella. Repeat with 3 more noodles, sauce and cheeses. Finish with 3 noodles and the remaining sauce and mozzarella.
Bake for 30 minutes or until noodles are tender and the cheese has melted.
CHICKEN MEAT SAUCE: In a large non-stick skillet, stir-cook ground chicken, onion, garlic, basil, oregano and salt until the chicken is no longer pink. Add remaining ingredients and simmer for 30 minutes.
Leftover sauce can be frozen and reheated in the microwave.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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