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.

Vegetable Cheese Lasagna

A fantastic recipe! I highly recommend it.

Cheesy vegetable lasagna

It is pepper season here in Denmark. The really nice vegetable lady at the farmer’s market gets rid of all of her “second” quality vegetables on us. She understands that we want quantity not necessarily quality! She is a wonderful lady! So, because of this woman we had a lot of peppers and after 3 weeks of consuming massive amounts of peppers I was a bit bored. I was bored, but I still had 8 peppers in the fridge that needed to be used.  We had decided to make lasagna so I roasted the peppers and zucchini and the lasagna turned out superb!

Roasted Vegetables:

• Peppers
• Zucchini

Wash and slice peppers into halves. Take out the center and the seeds. Coat the bottom of a baking dish with oil. Pat peppers dry and then coat with oil. Sprinkle with oregano and salt. Wash zucchini then slice, coat with oil, and sprinkle with salt and oregano. The zucchini take less time to cook. I cooked half of the zucchini while i roasted the tops of the peppers and then took out the zucchini, turned the peppers over, and cooked the other half of the zucchini.  Bake at 180C for about 30 minutes. (15 minutes for the zucchini).

While the vegetables are roasting, I made tomato sauce in the TMix. I just sauteed 1 onion and 1 clove garlic and added a few cans of tomato. I probably added salt.  Let it simmer for 20 minutes.

Cream Sauce (also known as Béchamel) 

• 50 gr. flour (white or whole wheat)
• 450 gr. milk
• salt, pepper, nutmeg

Without rinsing T-mix of tomato sauce combine all ingredients in Tmix blend for 5 seconds. Heat on 100 for 7 minutes. Taste for flavoring and consistency. Add more liquid or flour if necessary.

Vegetable Cheese Lasagna

• roasted vegetables
• lasagna noodles (pre-cooked kind)
• 1 kilo tomato sauce
• 250 gr. mozzarella cheese
• 400-500 gr. cream sauce (bechamel)

Layer in the following order: Sauce, lasagna noodles, sauce, roasted vegetables, noodles, sauce, cheese, remaining vegetables, cream sauce, noodles, cheese, cream sauce.  I used pre-cooked noodles but i “blanched” them before put them in the lasagna. This was just to speed up the cooking time. By cooking pre-cooked noodles you also use less tomato sauce. Just remember the noodles use the liquid from the tomato sauce to cook. I also put the cheese on the top layer under a layer of sauce or cream sauce so that it doesn’t burn or stick to tin foil. Bake for 15 minutes or until cheese is melted and sides are bubbly at 180C.