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Thursday, March 27, 2008

Ham and Chicken Lasagna

Ingredients:

¾ lb. fresh mushrooms, sliced
1 large onion, chopped
1 large green bell pepper, chopped
¼ cup butter or stick margarine
½ cup all purpose flour
1-2/3 cups milk
1 can (14-1/2 oz.) chicken broth
1 pkg. (16 oz.) frozen chopped broccoli, thawed and drained
2/3 cup grated Parmesan cheese
½ tsp. salt
¼ to ½ tsp. ground white pepper
1/8 tsp. ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups (8 oz.) shredded Swiss cheese
2 cups cubed cooked chicken

Method:


  1. In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth.
  2. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.Spread 2 cups broccoli mixture in a greased 9" x 13" baking dish.
  3. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup
  4. Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.Cover and bake at 350° F (176ºC)., for 35 to 45 minutes or until heated through. Let stand for 15 minutes before cutting.

1 comment:

elise said...

hey try this lasagna,
Ingredients

* 500 grams Beef mince
* 1/2 cup Green pepper, chopped
* 1/2 cup Onion, chopped
* 2/3 cup Water
* 1 Taco seasoning mix
* 400g can Kidney beans, drained
* 400g can Tomatoes, diced
* 6 Flour tortillas, large (20cm)
* 400 grams can of Refried beans
* 3 cups Cheddar cheese, grated

Instructions
In a large frypan, cook the beef, green pepper and onion until the meat is no longer pink; drain. Add the water and taco seasoning; bring to a boil. Reduce heat. Simmer uncovered for 2 mins. Stir in the beans and tomatoes. Simmer, uncovered for 10 mins.
Place two tortillas in a greased oblong baking dish. Spread with half the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 180 C for 25-30 mins. or until heated through and cheese is melted.