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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I can see how this recipe is the grand prize winner-delicious. I used homemade tomato sauce (my favorite tomato sauce recipe is Tomato Sauce Sicilian by The Frugal Gourmet-Jeff Smith). I used more tomato sauce than the recipe called for because I like a little more sauce. I also used leftover turkey and turkey broth from Thanksgiving instead of chicken strips. It was a great new use for leftover turkey. Thank you Janice. Ingredients:
12 lasagna noodles (uncooked) |
2 tablespoons cornstarch |
12 ounces evaporated milk |
2 cups chicken broth |
8 ounces tomato sauce |
1/2 cup parmesan cheese, grated |
2 garlic cloves, minced |
2 teaspoons dijon mustard |
1/2 teaspoon dried basil |
1/4 teaspoon ground nutmeg |
1/8 teaspoon cayenne pepper |
2 cups chicken strips (cooked, 2 cups) |
24 cherry tomatoes, thinly sliced |
1 cup cheddar cheese, shredded |
paprika |
parsley (fresh, minced) |
Directions:
1. Cook noodles according to package directions.
2. In a large saucepan, combine the cornstarch and milk until smooth.
3. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg, and cayenne pepper.
4. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
5. Remove from the heat.
6. Drain noodles and spread 1/4 cup sauce into a greased 13x9 baking dish.
7. Set aside 1 cup sauce.
8. Stir chicken and tomatoes into the remaining sauce.
9. Layer four noodles and half of the chicken mixture in baking dish. Repeat layers.
10. Top with remaining noodles and spread with reserved sauce.
11. Sprinkle with cheddar cheese and paprika.
12. Cover and bake at 350 for 45 to 50 minutes or until bubbly.
13. Let stand for 15 minutes before cutting.
14. Sprinkle with parsley.
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