Chicken Lasagna and Wedge Salad


Chicken Lasagna

  • 4 Chicken Breast (Cooked and roughly chop)
  • 1 Onion (Chopped)
  • 2 Cloves Garlic (Chopped)
  • 9 Lasagna Noodles
  • 1 Stick of Salted Butter
  • 1/3 Cup of Olive Oil
  • 1 Cup of flour
  • 2 TBS Oregano
  • 1 TBS Basil
  • Salt
  • Pepper
  • 2.5  Cups of Chicken Broth
  • 1.5 Cups of Milk
  • Cup of Shredded Parmesan Cheese.
  • 2 packages of Frozen Spinach (squeeze water out of spinach and let drain)
  • 30 oz Ricotta Cheese
  • 4 Cups of Mozzarella Cheese

Wedge Salad

  • Head of Lettuce (quartered and removing yellow center)
  • Crumbled Blue Cheese (Can substitute Gorgonzola)
  • Shredded almonds
  • Red Onion thinly sliced
  • Tomato Chopped



Chicken Lasagna: Boil chicken to cook and then roughly chop and put into large bowl.  Roughly chop in small pieces and add to bowl. Boil large pot of water and boil 9 Lasagna noodles. Coat skillet with olive oil and melt butter in it, add onions and  garlic, watch and stir as you do not want to burn butter and garlic. Once onions are transparent add flour, oregano, basil, salt and pepper. Continue to stir and cook for 7 or 8 minutes. Preheat oven to 350. Add broth to skillet and let thicken.  Add milk. Lower heat and continue to stir. Drain lasagna noodles. In a Casserole dish. Put in layer of sauce, then add a layer of lasagna noodles, then add a layer of chicken and a layer of spinach. Combine Risotto and Mozzarella cheese and add a layer of cheese. Repeat for a second layer of everything except add another layer of sauce before adding cheese and then add another layer of lasagna and then another layer of sauce and last layer of cheese. Top off with a 1/2 /cup of shredded Parmesan cheese. Bake in oven for 45 minutes.

Wedge Salad: Plate quartered lettuce and add almonds, cheese, red onion, tomato, salt and pepper and add blue cheese or Gorgonzola dressing.

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