Chicken Lasagna
Feta cheese imparts a rich, tangy flavor to this luscious lasagna.
Noodles Ingredients:
8 ounces (10) uncooked dried lasagna noodles
Meat Layer Ingredients:
- 1/2 pound bulk Italian sausage
- 2 medium (1 cup) onions, chopped
- 1 (8-ounce) package (2 cups) fresh mushrooms, sliced
- 2 medium (2 cups) zucchini, cut into 1/4-inch slices, halved
- 1/3 cup water
- 1 (14 1/2-ounce) can stewed tomatoes, cut up
- 1 (6-ounce) can tomato paste
- 1 tablespoon Italian seasoning*
- 1 teaspoon garlic salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 2 cups cubed 1/2-inch cooked chicken
Filling Ingredients:
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 (15-ounce) container ricotta cheese**
- 1 large egg, slightly beaten
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded Heat
oven to 350°F. Cook lasagna noodles according to package directions.
Drain. Meanwhile, in 10-inch skillet cook sausage and onions over
medium-high heat until sausage is brown and onions are tender (8 to
10 minutes). Drain off fat. Add mushrooms and zucchini. Reduce heat
to medium. Cook, stirring occasionally, until vegetables are crisply
tender (6 to 7 minutes). Stir in water, stewed tomatoes, tomato paste,
Italian seasoning, garlic salt, sugar and pepper. Stir in cooked chicken.
In small bowl stir together all filling ingredients except Mozzarella
cheese. Arrange half of noodles in greased 13x9-inch baking pan. Spread
with half of filling; spoon half of meat layer over top. Sprinkle
with 1 cup Mozzarella cheese. Layer with remaining noodles. Spread
with remaining filling; spoon remaining meat layer over top. Cover
with aluminum foil. Bake for 40 minutes. Uncover; sprinkle with remaining
Mozzarella cheese. Continue baking for 5 to 10 minutes or until heated
through. Let stand 10 minutes before serving. Makes 12 servings.
Almond Yogurt Chicken Bombay
- 4 chicken leg-thigh combinations
- 1/2 cup lemon juice
- 2 garlic cloves, minced
- 2 teaspoons coriander
- 2 teaspoons freshly grated ginger
- 1 teaspoon cumin
- 1 teaspoon dried crushed red pepper flakes
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- Almond Yogurt Sauce (recipe follows)
- Cilantro sprigs
- Small red chili peppers
- In a zip-lock plastic bag, mix together lemon juice, garlic,
coriander, ginger, cumin, red pepper and salt. Remove 2 tablespoons
of mixture and set aside. Place chicken in plastic bag, seal and
shake to coat. Marinate in refrigerator 30 minutes.
- Remove chicken from marinade; drain. Place chicken, skin side
up, on rack in jelly roll pan. Add vegetable oil to reserved marinade
and brush on chicken.
- Bake, brushing occasionally with reserved marinade, in 400°F.
oven 40 minutes or until fork can be inserted in chicken with
ease.
- To serve, place chicken on serving platter and garnish with
cilantro sprigs and red chili peppers. Serve Almond Yogurt Sauce
in separate bowl for spooning over chicken. Makes 4 servings.
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
Hey this site has made me to cook far tastier and mouthwatering dishes sitting at my place only. Its easy to have Chicken Recipes guide online for all these preparations
By-Mexine
Hey this recipe is a perfect solution for my party, thanks for suggesting such an easy and tasty recipe.
By- Martina John
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