Creamy Chicken Caesar Lasagna

creamy chicken caesar lasagna1 Creamy Chicken Caesar Lasagna
Guess what? I love veggie lasagna, so this did not come away without a few handfuls of fresh baby kale sneak-ed in there (spinach would work, too!) and sun dried tomatoes. I think the somewhere between the creamy sauce and the cheese and the chicken, the veggies became a little more tasty for the man of the house because Bjork told me today: “I thought it was going to be a veggie lasagna, but YES! CHICKEN!” Apparently he didn’t notice the layer of green and red vegs in the 2.43 seconds it took him to inhale the first piece.
Ingredients
For the sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1½ cups milk
  • 4 ounces light cream cheese
  • ½ teaspoon salt
  • ground black pepper to taste
  • ½ cup Marzetti Simply Dressed Caesar Dressing
  • ½ cup Parmesan cheese
For the lasagna
  • 9 lasagna noodles
  • 3 cups cooked, shredded chicken
  • 3 cups Mozzarella cheese
  • 3 cups chopped spinach or kale
  • ½ cup sun dried tomatoes packed in oil
Instructions
  1. Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cream cheese, Parmesan, and Caesar dressing until smooth and creamy. Taste and adjust as necessary.
  2. Cook the lasagna noodles according to package directions. Add the chicken to the sauce mixture and keep over medium low heat.
  3. Grease a 9×13 pan and preheat the oven to 375 degrees. Cover with 3 lasagna noodles. Top with ½ the chicken mixture, 1½ cups kale, ¼ cup sundried tomatoes, and 1 cup mozzarella. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese.
  4. Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting.
Notes
You can also divide this into more layers – just cook a few extra noodles and spread the filling out a bit more over 3 or 4 layers instead of just 2. You can also use the oven-ready noodles that don’t require boiling. However, I found it helpful to add a few tablespoons of water to the dish before baking if you do use them.

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