Tuesday, September 17, 2013

Serving Up {Pasta}: Herbed Chicken Lasagna

One of the tell tell signs that your kids are growing up (at least for my kids) is their willingness to try different foods and enjoy flavors that they used to turn their nose up to.  What a great plug for this recipe to admit that my kids plug their nose and run away when I make it :)  More correctly, they used to plug their nose and run away.  Like I said, they are growing up.

This past month when I made this lasagna, they actually followed their noses into the kitchen asking what smelled so good.  My daughter's exact comment was, "it looks kind of scary (anything that has green in it is deemed scary) but I just have to taste it because it looks so good!"  I was thrilled with her maturity and the best part was that she LIKED IT - even though I think that she didn't want to :)

The only down side to the maturing of the taste buds is that I had to share.  And this is one of those meals that I would rather not share cause it is so stinkin' good that I could probably eat the entire pan myself (not in one sitting).  So whether you have kids with mature taste buds or kids that will turn away, you really can't lose because you will either be the hero for making a fabulous dish that the whole family raves about or you will enjoy the goodness of it and have awesome leftovers for the next week.  Hey, I'm just telling it like it is.

One Year Ago: Chickpea Masala Sandwiches (Doubles)
Two Years Ago: Coconut Syrup

(recipe from Good Things Utah, 2007)
printable version

1 ½ cups sliced fresh mushrooms
1 cup chopped onion
2 Tbs. butter
2 pkgs. Hollandaise sauce (prepared per directions)
½ large pkg. pre-cooked lasagna noodles
1 pound chicken, cooked and cubed
½ Tbs. fresh basil
½ Tbs. fresh oregano
Salt and Pepper
1 (12-ounce) can asparagus tips
1 ½ cups Italian blend or mozzarella cheese
½ cup shredded parmesan

Sauté mushrooms and onion in butter for about 5 minutes.
In a large bowl, mix chicken, basil, oregano, and salt & pepper to taste.  Gently fold in asparagus tips.
Using a 9x9 pan, spread small amount of prepared Hollandaise sauce on bottom.
Make 2 layers as follows: noodles, Hollandaise, chicken mixture, mozzarella and Parmesan.  Repeat for second layer.
If there is any sauce left over, pour it over the second layer of noodles before adding the last of the cheese.
Bake at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.

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