CHICKEN LASAGNE

Sunday is Valentine’s Day, and in commemoration of the day of love Thursday Food shares two recipes guaranteed to add romance to your table.

Ingredients:

12 lasagne noodles, cooked and cooled

4 cups chicken, cooked

3 cups vegetables, cooked and cooled

10 oz frozen chopped spinach, defrosted and squeezed dry 2 cups cottage cheese or ricotta cheese

2 eggs

2 tbsp parsley

4 cups mozzarella, divided

2/3 cup shredded parmesan cheese, divided

For Sauce

1/3 cup butter

1 onion, diced

2 cloves garlic, minced 1/4 cup flour

2 cups milk 2 cups chicken broth 4 oz cream cheese 1 tsp dried basil ½ tsp oregano

Method:

Preheat oven to 350°F.

For sauce

To make the sauce, melt butter, onion and garlic over mediumlow heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.

Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, stir in cream cheese until melted.

Remove from heat and add in 1/3 cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.

To assembly

Combine cottage cheese, eggs, parsley and spinach. Set aside.

In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with ½ mozzarella, ¼ cup parmesan and 1/3 of the sauce.

Add another layer of noodles, chicken, cottage cheese mixture, sauce. Top with noodles and sauce. Cover and bake 40 minutes.

Uncover, top with cheese and bake 20-30 minutes more.