Chicken Lasagna

Chicken Lasagna

As promised, here is a great Chicken Lasagna recipe. You can use fresh spinach, cooked and drained. I like it with Ricotta Cheese, too. We generally make it with cottage cheese here because some of our folks don’t like it.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Lasagna
Yield: 4 Servings

8 oz Lasagne noodles; cooked
10 oz Frozen spinach; thawed and
.. squeezed dry
3/4 c Cottage (or Ricotta) cheese
3 tb Grated Parmesan cheese
4 c Creamed chicken*

*See separate recipe.

Lightly grease an 8-inch square baking dish.

Cover bottom with 1/4 of the lasagne noodles,
cutting to fit if necessary. Layer in the
following order:

Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
the Parmesan cheese, 1/4 of the noodles, creamed
chicken, remaining noodles and Parmesan cheese.

Cover and refrigerate up to 3 days or freeze up to
3 months.

To serve: Preheat oven to 350°. Loosely cover with
foil and bake until hot, 30 minutes if
refrigerated and about 1 1/2 hours if frozen.

Makes 4 servings.


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