The Weismans

Chicken lasagna

Posted by: theweismans on: March 5, 2009

For those of you who asked, here is the chicken lasagna recipe. I made it up and I do it differently every time but I think this is really, really close. I emailed this to Mom and she did it just like this and it turned out perfectly. Different packages of noodles say different times and temps so just do what your says. I prefer to use the no-boil so I don’t have to do the extra step. It is not a tomato-based sauce. It’s a cheesy/cream sauce. I add a little bit of store-bought red sauce to change up the flavor a little.Ingredients:

1 Package No Boil lasagna
1-1 1/2 c. cottage cheese
1 1/2 c. shredded cheddar cheese
1 c. grated parmesan cheese
6 slices of provolone or mozzerella cheese.
2 c. frozen spinach
1/2 c. chopped onions
1 tbsp. minced garlic
3 tbsp. butter
1 (10.75 oz) can condensed cream of mushroom soup
1/3 c. half and half
6 chicken breast tenderloins
1 tbsp. of McCormick Montreal chicken
2 tsp. cayenne pepper
1 c. of your favorite store-bought marinara (red) sauce
1/4 c. white cooking wine
2 tbsp. olive oil

Directions

  1. Preheat oven according to lasagna package directions.
  2. Coat chicken tenderloins in Montreal chicken spice and cayenne pepper.
  3. Dice chicken
  4. In a saucepan, melt butter and sautee onions.
  5. When onions are browned, add spinach, chicken and garlic
  6. Add half and half , cooking wine, and 1 tsp. cayenne pepper and turn burner to low.
  7. In separate bowl, combine cheeses (except provolone), marinara sauce, and soup.
  8. Stir until blended well.
  9. Spray 9×13 baking dish with cooking spray and spread a thin layer of cheese/sauce mixture on bottom.
  10. Add a layer of noodles.
  11. Add a layer of chicken/spinach.
  12. Alternate until gone.
  13. Top with 6 pieces of provolone or mozzerella cheese and drizzle with olive oil.
  14. Bake 45 min.

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