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    Chicken:Chicken Lasagna

    Source of Recipe


    List of Ingredients

    12 lasagna noodles cooked and cooled
    4 cups cooked chicken
    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 tablespoons parsley
    4 cups mozzarella divided
    ⅔ cup shredded parmesan cheese divided

    ⅓ cup butter
    1 onion diced
    2 cloves garlic minced
    cup flour
    2 cups milk
    2 cups chicken broth
    4 oz cream cheese
    1 teaspoon dried basil
    teaspoon oregano


    Preheat oven to 350F.


    To make the sauce, melt butter, onion and garlic over medium low 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 ⅓ cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.


    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 mozzarella, cup parmesan and ⅓ 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.




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