A good lasagna is definitely right at the top of my list of comfort foods. I think I could honestly make a pan of lasagna just for myself and eat it every day until it was gone without getting tired of it. And I love all kinds of lasagna.
A few years, my step-sister-in-law told me about a casual wedding she went to where the reception was a potluck. Only it was no ordinary potluck – it was a lasagna potluck! Everyone was asked to bring a different kind of lasagna and to be as creative as possible. Now that’s my kind of party!
I know lasagna takes more effort than a lot of meals, but I always feel that the end product is so worth it. Plus, a 13×9 pan of lasagna will serve our family of 6 for 2 meals. So when I divide that prep time by time, it really isn’t bad at all. And I can’t think of a meal that’s any more stolen moments friendly than this one since everything can be made in stages and the lasagna itself can sit in the fridge all day before being baked.
- 2 T. olive oil
- 1/2 lb. chicken breasts, cubed
- Salt and pepper, to taste
- 1 small zucchini (or 1/2 a large one), diced
- 1/2 onion, diced
- 2 carrots, peeled and diced
- 2 c. frozen chopped spinach
- 1 16 oz. container ricotta cheese
- 1 egg
- 1 t. Italian seasoning
- 1 t. salt
- 1/2 t. garlic powder
- 1/2 t. black pepper
- 1/3 c. butter or margarine
- 1/3 c. flour
- 3 c. milk
- 2 c. shredded or grated Parmesan cheese
- 1/4 t. nutmeg
- 1/4 t. black pepper
- 9 lasagna noodles, cooked and drained
- 1 c. shredded mozzarella cheese
1. Heat olive oil in a large skillet. Season the chicken with salt and pepper and place in the skillet. Cook for 2-3 minutes.
2. Dice the zucchini, onion and carrots until finely chopped. Add to the skillet with the chicken. Cook for another 2-3 minutes.
3. Add the spinach and continue cooking until the chicken is fully cooked and the vegetables are tender, about 5 minutes. Remove from heat. Stir in the ricotta, egg, Italian seasoning, salt, garlic powder and pepper.
4. While the chicken and veggies cook, melt 1/3 c. butter or margarine in a sauce pan. Add flour and cook for 2 minutes. Whisk in the milk, bring to a slow a boil and simmer for 2-3 minutes. Remove from heat and stir in the Parmesan cheese, nutmeg and pepper.
5. In a 13×9 casserole dish, pour a thin layer of the Parmesan cheese sauce. Top with 3 cooked lasagna noodles. Spread a layer of chicken and veggie filling on top of the noodles and pour on more Parmesan sauce. Continue repeating layers until done, ending with a layer of the Parmesan sauce. Top with shredded cheese.
6. Cover lasagna with foil and bake for 45 minutes at 375 degrees. Remove foil and bake another 10-15 minutes, until cheese is melted and edges are golden brown. Let sit for 5-10 minutes before cutting.
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