So the sickness hit my house…In the form of earaches and fevers, which meant doctors appointments (love our NP!) and snuggles…and being in public in our PJs….
When we got home from the doctors office both of these guys passed out. I took that opportunity to throw together a delicious lasagna I could put in the oven once everyone else was home and I wouldn’t have to worry about trying to make dinner at actual dinner time.
White Cheese Chicken Lasagna
10 lasagna noodles
1 stick of butter
1 chopped onion
1 garlic clove
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cups of milk
4 cups of shredded mozzerella
1 cup parmesean
1 tsp oregano
1 tsp basil
2 cups Ricotta cheese (cottage cheese)
2 cups of cooked cubed chicken
10 oz chopped kale
1 tbs fresh parsley
Preheat oven to 350
Cook the lasagna noodles
While the noodles are cooking melt the butter in a medium sauce pan
Add the onion and garlic and cook until tender
Stir in the flour and salt and cook 2-4 minutes
Add the broth and milk and bring to a boil, stirring constantly
Add 2 cups of the mozzerella, 1/4 cup of parmesean, the basil, oregano, and black pepper.
Remove from heat and set aside
Combine the chicken with the Ricotta (cottage cheese)
Spray a 9×13 baking dish with non-stick spray
Spread 1/3 of the sauce mixture in the bottom of the dish
layer with 1/3 the noodles
Then the ricotta (cottage cheese) and Chicken mixture
Start another layer of noodles, chicken mixture, then add your kale.
A final layer of noodles, the chicken mixture, and top off with the remaining sauce.
Top with the remaining mozzerella, parmesean and Parsely
Bake 35-40 minutes in pre-heated oven!
By the time my husband got home I was so glad that I had already put this together so he could have a good dinner and I could try to grab a nap!
Thankfully the next day they were back to normal!
And that meant Kaelin could go back to school……;-)