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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 9 |
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As a girl, I spent summers on my grandparents' farm and helped harvest bushels of fresh vegetables. To this day, I enjoy making recipes like this lasagna, laden with juicy tomatoes and herbs fresh from my own garden. Ingredients:
12 uncooked lasagna noodles |
2 tablespoons cornstarch |
1 can (12 ounces) evaporated milk |
2 cups chicken broth |
1 can (8 ounces) tomato sauce |
1/2 cup grated parmesan cheese |
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 cooked chicken strips (12 ounces) |
24 cherry tomatoes, thinly sliced |
1 cup (4 ounces) shredded cheddar cheese |
paprika and minced fresh parsley |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, combine cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesan cheese, garlic, mustard, basil, nutmeg and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. Drain noodles. Spread 1/4 cup sauce into a greased 13-in. x 9-in. baking dish. Set aside 1 cup sauce. Stir chicken and tomatoes into the remaining sauce.
3. Layer four noodles and half of the chicken mixture in baking dish. Repeat layers. Top with remaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika.
4. Cover and bake at 350° for 45-50 minutes or until bubbly. Let stand for 15 minutes before cutting. Sprinkle with parsley. Yield: 9-12 servings.
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