I found this recipe on allrecipes.com, but I changed several things, so I think it would be easier to just re-type than to try and explain all the things I did differently. But that’s the link to the original if you want a nice printable version. I made it for the first time about a month ago, with my friend Berkley. I tend to measure difficulty level by the number of pans I have to wash…there were four, which put this one a little high on my scale. However, if you have a friend in the kitchen to help you with the chopping and stirring (like I did), it helps, and the finished product is SOOOO worth it (even though it looks kinda messy over there).
Ingredients: 1 8 oz. package of oven-ready lasagna noodles, 3 cups heavy cream, 2 cans cream of mushroom soup, 1 cup grated Parmesan cheese, 1/4 cup butter, 1 Tbl olive oil, 1/2 large onion diced, 4 cloves fresh minced garlic, 1/2 red bell pepper, 1/2 yellow bell pepper, 1 Rotisserie chicken shredded, salt and pepper to taste, 2 cans diced Italian tomatoes, 1 cup Ricotta cheese, 1 bag fresh spinach, 3 cups shredded mozzarella, disposable lasagna pan as pictured above (this is not a necessity, but don’t think this is gonna fit in one of your regular 9×13’s. You gotta have something deeper and it is nice not of have to scrub the pan when it’s all over. ONE less notch on the difficulty level)
Ok, so there are a lot of [FATTENING] ingredients, but just think how impressed your husband will be when you tell him you’ve made lasagna from SCRATCH, and then it is the most delicious thing you’ve ever put in your mouth. It’s worth the fat, and besides I feel like fat doesn’t count nearly as much when it’s something I made myself 🙂
1. Preheat oven to 350. If you didn’t buy the “oven ready” noodles like I told you to, then boil some water, cook the noodles, and add another difficulty notch to your belt.
2. In a saucepan over low heat, mix together cream, mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently until well blended. Leave on warm while you do the next step, but don’t you scald that cream!
3. Heat the olive oil in a skillet over medium heat. Cook the onion until tender (I HATE crunchy onion), then add garlic and peppers. Cook until lightly browned and then add chicken. Let the chicken pick up some of the flavor (black bits, lets just be honest) from the bottom of the pan. Cook until heated through. Salt and pepper to taste.
4. Drain (but not completely) your two cans of diced tomatoes, and stir them into your cream sauce. This is one of those steps that wasn’t in the directions, but I think is crucial. Adding those tomatoes cuts the rich cream sauce in a good way. I am sure it breaks some chef’s etiquette–adding tomato to Alfredo sauce–but just trust me.
5. Lightly coat the bottom of your baking dish with enough cream sauce to coat. Layer lasagna noodles, 1/2 ricotta (I am just going to tell you I used my whole tub of ricotta and not the measly cup), 1/2 spinach (I know it looks funny to lay fresh spinach in there but just do it), 1/2 chicken mixture, and top with mozzarella. Top with half the cream sauce and repeat the layers. Finish with other half of cream sauce.
6. Bake 1 hour, or until brown and bubbly. Top with remaining mozzarella and continue baking until cheese is lightly browned.
The real recipe actually calls for one more layer of noodles (just below that second half of cream sauce) on top. I don’t do that, but your lasagna may be more likely to slice into pretty pieces if you do. It will also slice better if you let it sit and cool for 20 minutes. HOWEVER, I prefer my lasagna hot and messy over starchy and pretty and room temp.
Serve with salad and watch your children and husband smile:
(Latte–my Aunt Alice–gave Pace this cute little outfit. Dapples got one too, but she was refusing to be part of pictures this particular evening :))