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Chicken or Turkey Lasagna

Chicken or Turkey Lasagna

  • 16 oz lasagne noodles
  • 2 to 3 cups cooked chicken, chopped or shredded.
  • 1 lb.ricotta cheese
  • 2 eggs
  • 1 - 8 oz. box frozen chopped spinach, thawed
  • 1/2 tsp. cinnamon
  • 8 oz. shredded Monterey Jack cheese
Preparation -
Follow the package directions for cooking the lasagna noodles. Beat the eggs and ricotta together at medium speed for about 2 minutes. Stir in the thawed spinach & cinnamon. In a lasagna pan, alternately layer the cooked lasagna noodles, the ricotta mixture and the cooked chicken. Repeat. Top with the shredded cheese. Bake at 375º for 45 minutes. Remove from oven and let stand for 5 minutes before serving.

Covered Lasagna PanCovered Lasagna/Roasting Pan
This pan is made to cook and carry. Resilient 16-1/2" x 12" stainless steel pan has a removable roasting rack and it’s own matching spatula. Heavy steel handles make transporting easy and secure. The strong plastic cover is convenient for keeping meals warm, or for storing leftovers.





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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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