Back when Sarah and I were living together in Arnold Apartments at WVU, we would prepare family-size meals and invite our friends over for dinner. We had a lot of fun exploring our culinary skills. Although we couldn’t quite master rice on the little electric stovetop, it didn’t stop us from making grand chicken curry and white lasagna meals.
Okey wasn’t a fan of the chicken curry with coconut so that meal fell by the wayside when we got married. However, he still will request for me to make him a white lasagna.
I believe the white lasagna was something Sarah recommended we try from her Betty Crocker cookbook. (This was before she discovered her intolerance to wheat). The original recipe was strictly vegetarian, but we immediately corrected that with some chicken. The meal would take about two hours to prepare before we could even put it in the oven. We had to cut all of the vegetables, cut and cook the chicken, and boil/drain/rinse the lasagna noodles. Then we had to layer all of this with a mixture of cheeses and sauce. And then it would bake in our finicky little oven for yet another hour.
But it was worth it.
Today’s version of the white lasagna is still as good, and I thought I would share it with you here.
Disclaimer: The following recipe in theory should work. Once I learn how to cook a meal, I start improvising. Eventually the original recipe is lost or forgotten. This is just how the recipe currently works in my head.
2-3 lb. of Chicken (dark or light)
3 Tbsp. Olive Oil
1 Medium Onion
1 Head of Broccoli
1 Orange Pepper
1 Green Pepper
1 and a 1/2 Jars Bertolli’s Alfredo Sauce
16 oz. Ricotta Cheese
6-8 oz. Parmesan Cheese
4 oz. Mozzarella Cheese
1 Box of Barilla’s Lasagna Noodles (no-boil)
☝ Polly’s Tip: Consider using the vegetables that may already in be your kitchen such as mushrooms, carrots, spinach, peas, etc.!
Set your oven to 375-degrees Fahrenheit.
Start off with cooking the chicken in a pan with olive oil and a dash of garlic salt. Add your diced onions to cook here. While this is cooking, steam your broccoli. Dice your peppers.
Mix a jar of the Alfredo sauce with the ricotta cheese, parmesan cheese and eggs. Take a third of this mixture and combine with the cooked chicken (which should be cut into bite-size pieces). Repeat. (Combine into a single bowl if you want, just know that you’ll use half of it for each layering.)
Layer 0: Put some Alfredo sauce on the bottom of your tray.
Layer 1: Place the noodles in the tray for the first layer. Add the chicken mixture.
Layer 2: Place the noodles creating a shelf for the second layer. Add the layer of mixed ricotta cheese (without chicken) so the noodles are covered. Then add your vegetables so they fit comfortably (not crammed).
Layer 3: Place another layer of noodles creating a shelf for the third layer. Add the chicken mixture again.
Layer 4: Place another layer of noodles. Then pour the remaining Alfredo sauce on top covering the noodles. (We don’t want them to dry out!) Then top with mozzarella cheese.
Bake covered for 45 minutes, uncovered for 15 for golden-brown goodness! Let sit for 15 more minutes then dig in!
☝ Polly’s Tip: You can bake this in two bread loaf pans. Eat one and give away or freeze the other for later.
In addition to having half a jar of Alfredo sauce leftover, you may find that you have some extra vegetables. And maybe some chicken. (This is what usually happens when I cook because I don’t really follow recipes.) I will tell you tomorrow what to do with that. Stay tuned!