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Recipe Name
Spicy Chicken Lasagna
12 servings
Main Dishes
Jenny Wheelis
Country/Ethnicity of Origin
1 pkg lasagna noodles, not cooked

1 cup chopped onion `1/2 cup green peppers or spicy peppers (can substitute 4oz can of Mexican green chilies if available) 2 cloves chopped garlic 2 tbsp olive oil 2 jars tomato sauce (720ml) 2 cans diced tomatoes (420g) or 1 box crushed tomatoes (1 Liter) `1/2-1 cup water 1 tsp cumin `3/4 cup celery 4 cups Gouda cheese, grated 1 package cream cheese 1 square of chicken bouillon 3 cups chicken, cooked and chopped

Set oven to 190°C.

In large pot, over medium heat, cook onion, garlic and green pepper in olive oil until tender. Stir in tomato sauce, water, tomatoes and cumin. Bring to a boil, reduce heat and simmer 10 minutes. In a bowl, beat cream cheese with bouillon until fluffy. Add chicken, 1 cup Gouda cheese and celery. On bottom of large glass casserole dish, spread `3/4 cup sauce. Top with `1/2 uncooked lasagna noodles, chicken mixture, 1`1/2 cup Gouda cheese and sauce. Repeat, ending with sauce. Cover and bake 45 minutes until hot and bubbly. Uncover, top with remaining Gouda cheese. Bake 5 minutes more. Remove from oven and set aside for 10 minutes, uncovered. Cut and serve.

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Page $ActDescription on April 25, 2011, at 10:29 AM