Subj:  Lasagne with Chicken

Lasagna with Chicken

1 whole broiler fryer
4  C Italian Plum tomatoes with juice
2 cloves garlic, minced
1 onion diced
1 green pepper, diced
1 stalk celery diced
1 bay leaf
pinch of ground thyme
pinch of ground rosemary
dash of cayenne pepper
3 tbsp. extra virgin olive oil
1/2 tsp. sugar
salt to taste
1/2 pound lasagne noodles
all purpose flour
1/4 c parsley, chopped
1/4 tsp. Worcestershire sauce
1/2 lb. Mozzarella cheese
1/2 C grated Parmesan Cheese

In a large dutch oven, cover the chicken with water and bring to a boil. Reduce to a
simmer and cook until chicken is done. Remove chicken from broth and skim fat from
it. Reserve. Skin and bone chicken and cut into bite-sized pieces.  Cook the onion, celery,
garlic and green pepper in the olive oil until onion is translucent. Add tomatoes and
seasonings and simmer for 45 minutes, stirring occasionally. Remove bay leaf. Cook the
lasagne in boiling salted water for 10 minutes or until done but still chewy. Drain in
colander, running water over the noodles and then reserving on a kitchen towel to
absorb moisture.
Measure out 1 1/2 C chicken broth. Thicken with flour, blended with a little water, using
2 tbsp. flour to each cup of broth. Add salt and pepper to taste, the pasrsley and the soy
sauce. In a large shallow baking dish, 13x9x2 that has been lightly greased, pour a thin
layer of the tomato sauce. Add a layer of the chicken, top with slices of mozzarella and
then chicken gravy. Repeat layers until dish is full and ingredients are used up. Top
with grated cheese. Put in the refrigerator overnight.
Bring oven to 375 degrees Fahrenheit and place dish in middle of the oven. Bake for
35-40 minutes until bubbly and lightly browned. Serves 8.

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