Chicken  Lasagna

 

 

 

 

INGREDIENTS:

10 uncooked lasagna noodles

1 pound boneless skinless chicken breasts

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (12 ounces) tomato paste

1 1/2 cups sliced fresh mushrooms

1/4 cup chopped onion

1 tablespoon dried basil

1 3/4 teaspoons salt, divided

1/8 teaspoon garlic powder

3 cups (24 ounces) cottage cheese

2 eggs

1/2 cup grated Parmesan cheese

1/3 cup minced fresh parsley

1/2 teaspoon pepper

2 cups (8 ounces) shredded mozzarella cheese

 



DIRECTIONS:

 

Preheat oven to 375 degrees.

 

Cook noodles according to package directions.

Drain noodles; set aside.

 

Meanwhile, broil chicken 6 inches from the heat until juices run clear.

Let stand for 15 minutes or until cool enough to handle.

Shred chicken with two forks.

 

In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms,

onion, basil, 3/4 teaspoon salt and garlic powder.

Bring to a boil.

Reduce heat; cover and simmer for 25 to 30 minutes.

 

In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese,

parsley, pepper and remaining salt.

 

In a 13 inch x 9 inch baking dish coated with cooking spray,

place half of the noodles, overlapping them.

 

Layer with half of the cheese mixture, chicken mixture and mozzarella.

Repeat layers.

 

Cover and bake for 25 to 30 minutes or until bubbly.

Uncover; bake 5 minutes longer.

 

Let stand for 15 minutes before cutting.

 

 

Serves 12

 

 

 

 

 

Italian  Sausage  and  Spaghetti  Bake

 

 

 

 

INGREDIENTS:
 

3 ounces uncooked spaghetti

1 Italian sausage link, casing removed

1 small onion, sliced

1 small zucchini, sliced

Dash pepper

1 bacon strip, cooked and crumbled

1/4 cup shredded Parmesan cheese

1 cup spaghetti sauce, divided

2 tablespoons chopped sweet red pepper

1/2 cup shredded mozzarella cheese

12 slices pepperoni

Dash oregano

Dash thyme

Dash  basil

 


 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Cook spaghetti according to package directions.

Drain spaghetti.

 

Meanwhile, crumble sausage into a small skillet; add onion.

Cook over medium heat until meat is no longer pink; drain.

 

Arrange zucchini in a shallow 1 quart baking dish coated with cooking spray.

 

Sprinkle with pepper.

 

Layer with the bacon, Parmesan cheese, 1/2 cup spaghetti sauce, spaghetti,

remaining sauce, red pepper, sausage mixture, mozzarella cheese and pepperoni.

 

Sprinkle with herbs.

 

Bake, uncovered, for 30 to 35 minutes or until vegetables are tender.

 

 

Serves 3

 

 

 

 

 

Italian  Pasta  and  Peas

 

 

 

 

INGREDIENTS:

1 1/2 cups water

1/2 cup milk

1 tablespoon butter

1 package (4.1 ounces) quick-cooking bow tie pasta and Parmesan/Romano sauce mix

1 cup frozen peas

1 can (4 ounces) mushroom stems and pieces, drained

1/2 teaspoon dried oregano

 


 

DIRECTIONS:

 

In a large saucepan, combine the water, milk and butter; bring to a boil.

Stir in pasta and sauce mix.

Cook over medium heat for 8 minutes, stirring occasionally.

 

Stir in the peas, mushrooms and oregano.

Cook 3 to 4 minutes longer or until pasta is tender.

Remove from the heat.

Sauce will thicken upon standing.

 

 

Serves 4

 

 

 

 

 

             

   

    

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