White chicken lasagna

white lasagna

We had planned to make a meat and cheese lasagna but the rain kept us indoors last Saturday. We had chicken and a few other vegetables so made this new lasagna recipe. I don’t like a strong tomato flavor with chicken so we experimented with this new white lasagna. You could put a small amount of tomato sauce on the top to make it more liquid. Feel free to experiment with other vegetables. I imagine mushrooms and spinach would also be really good.

• 1 pound (400+ gr.) chicken breast diced
• 1 half cauliflower chopped
• 1 large onion
• 2 cloves garlic
• 1 red pepper
• lasagna noodles
• half pound mozzarella cheese (250 gr)
• cream sauce (800 gr)
• diced dried tomatoes (optional)
• salt/pepper

Saute onion and garlic in large frying pan. After 5 minutes add peppers and chicken. Chop cauliflower and add. Let cook for 15-20 minutes while you make the cream sauce and prepare the lasagna pan. Grease lasagna pan and layer with noodles. Add 1 layer of chicken mixture. Use the juice that has been accumulated. Add a layer of cream sauce. Repeat noodles and chicken. Add dried tomatoes if using and 3/4 cup mozzarella cheese. Add noodles and top with last of cream sauce and tomato sauce if using. Cook for 30-40 minutes covered with tin foil (or until noodles are done). Add remaining cheese and bake uncovered until melted.

Serve with a salad and garlic bread.