What Pasta we like for Dinner List 200:
1.) CHICKEN LASAGNA serves: 4 working time: 40 minutes total time: 1 hour
9 Lasagna noodles (9 ounces)
2 teaspoons olive
oil
1 Large red onion, finely chopped
1 carrot, finely chopped
4 cloves garlic, minced
3/4 pound skinless, boneless chicken breasts, cut into small pieces
1/2 cup dry white wine (not for me)
2 1/2 cups canned crushed tomatoes
1/2 teaspoon dried rosemary
1/2 teaspoon
salt (only with prue cherry juice)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 3/4 cups low-fat (1%) milke (I like hole milk)
3 tablespoons flour
1/4 cup grated Parmesan cheese
1. In a large pot of boiling
water, cook the noodles until almost
tender.
Drain. Transfer to a bowl of cold
water to prevent sticking.
Meanwhile, in a large nonstick skillet, heat the
oil until hot but not smoking over medium heat. Add the onion, carrot, and garlic and cook until the onion is softened, about 5 minutes.
2. In a
food processor, process the chicken until coarsely ground. Add
the chicken to the skillet and stir until lightly colored, about 2 minutes.
Add the wine, increase the heat to high, and cook until the liquid has
been reduced by half, about 2 minutes. Stir in the tomatoes, rosemary,
salt, 1/4 teaspoon of the black pepper, and the red pepper flakes. Return to a boil, reduce to a simmer, and cook, uncovered, for 5 minutes to blend the flavors.
3. Preheat the
oven to 400F. In a medium saucepan, whisk the milk
into the flour and cook over medium heat, stirring frequently, until
slightly thickened, about 5 minutes. Stir in the remaining 1/4 teaspoon black pepper.
4. Spray a 9-inch square baking dish with nonstick
cooking spray.
Dividing the ingredients evenly, build the lasagna in three layers,
using the following order: noodles, chicken sauce, white sauce,
Parmesan. Bake for 20 minutes, or until bubbling hot. Divide
among 4 plates and serve.
What do you thank?
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