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
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/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.
You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 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 D´Angelo