INGREDIENTS:
9 – 12 lasagna noodles or 6 – 8 square lasagna noodles
(I use oven ready)
|
1 teaspoon fresh basil, chopped
|
½ cup butter, cubed
|
¼ teaspoon ground black pepper, to taste
|
½ onion, chopped
|
¼ teaspoon ground white pepper, to taste
|
3 or 4 cloves garlic, minced
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2 cups low fat ricotta cheese
|
½ cup all purpose flour
|
2 cups low fat cottage cheese
|
1 teaspoon salt
|
2 cups (4 chicken breasts) cooked chicken breast, cubed
|
2 cups Swanson low sodium chicken broth
|
4 tablespoons (or 1 bunch) chopped fresh parsley
|
1 ½ cups low fat milk
|
¼ cup grated Parmesan cheese for topping
|
4 - 5 cups low fat shredded mozzarella cheese, divided
|
Parsley for topping
|
2 cups grated parmesan, divided
|
(1 (10 oz. package) frozen spinach, optional)
|
¼ teaspoon Garlic Herb Mrs. Dash
|
Preparations Needed: Cube butter,
chop onion, peel garlic, mince garlic, wash, cut and chop basil and parsley. Cube chicken, Cook and season chicken.
Prep your slow
cooker with a slow cooker liner.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8
to 10 minutes. Drain. Rinse with cold water. (if using oven ready noodles, omit boiling
them and going through this step.
To Make the
Ricotta/Cottage Cheese Mixture: In
a medium mixing bowl, pour in the
ricotta, and the cottage cheese. Add 2 cups mozzarella and ½ cup
Parmesan. Mix well. Add ¾ of the prepared parsley and mix well.
Cube and season your chicken with the Garlic
Herb Mrs. Dash. Fry in a sauteuse pan just until cooked through (so it is still
tender and juicy). Set aside.
To make the Cheese
Sauce: Melt the butter in a large saucepan over medium heat. Cook
the onion and garlic in the butter until tender, stirring frequently. Stir in
the flour and salt, and simmer until
bubbly. Mix in the broth and milk, and boil,
stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and ¼ cup
Parmesan cheese. Season with the basil, ground pepper and white pepper. Remove
from heat, and set aside.
To Assemble the Lasagna:
Layers from BOTTOM to
top:
1.
Cheese sauce
2.
Noodles
3.
Ricotta/Cottage Cheese Mixture
4.
Cubed chicken
5.
Noodles
6.
Cheese sauce
7.
Spinach (optional) or Cubed Chicken
8.
Mozzarella/Parmesan
9.
Noodles
10.
Cheese Sauce
11. Noodles
11. Noodles
12. Parsley
13. Parmesan Cheese and mozzarella
Turn your slow cooker on low and cook for 4 – 6 hours. About 30 minutes before serving, turn off slow cooker and
remove lid part way to help the layers firm up. Serve with your favorite veggie. (I use steamed broccoli seasoned with sea salt)
Ingredients |
Prepped items |
Cheese Mixture |
Cubed Chicken |
Cheese Sauce |
Layering |
More layering |
Ready to cook |
Ready to Eat |
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