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Lasagna: Chicken Lasagna 2

Source of Recipe

Cook Now, Serve Later


List of Ingredients

12 lasagna noodles
6 cups tomato sauce or spaghetti sauce
1/2 cup diced cooked ham
1 pound ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/4 teaspoon black pepper
2 cups diced cooked chicken
3 cups shredded mozzarella cheese


Recipe

Cook noodles al dente, then drain and rinse in cold water. In heavy saucepan, mix tomato sauce and ham, and cook uncovered over moderate heat for 10 minutes. In medium sized bowl, combine ricotta, 1/4 c. of Parmesan, the egg and pepper. Preheat the oven to 375ºF. To assemble the lasagne, spread 1/2 c. of sauce on bottom of a lightly oiled 13x9" baking pan. Place 4 noodles in layer over the sauce. Then layer on half of the ricotta, followed by half of the chicken, 3/4 cup of mozzarella and 1 1/2 c. of the sauce. Repeat, beginning with the noodles. Top with the remaining 4 noodles, 2 1/2 c. of sauce, and 1 1/2 c. of mozzarella. Sprinkle remaining 1/4 c. Parmesan over all.

At this point the lasagne can be stored by refrigerating tightly covered up to 2 days, or freezing (wrapped well), up to 3 months. Place lasagne on baking sheet and bake, covered, for 15 minutes. Uncover and bake another 20-25 minutes or until heated through and bubbling. Remove from the oven and let stand for 15 minutes. Serves 8-12. If serving later, preheat oven to 375ºF, and bake covered for 30 minutes, then uncovered for 25-30 minutes. If making from freezer, thaw in refrigerator overnight and proceed as above.