|
Title: Chicken Lasagne Categories: Microwave, Poultry Yield: 8 Servings 1 tb Cooking oil 1 md Onion; chopped 1 cn Mushroom pieces; (4 ounce) -drained 1 cn (28 Oz) Italian-Style -Tomatoes, Cut In Pieces 1 cn Tomato sauce; (8 ounce) 1 ts Oregano 1 ts Basil 1 1/2 c Cottage cheese 1/2 lb Mozzarella cheese; shredded 1/2 c Grated Parmesan cheese 3 Eggs; beaten 2 tb Dairy sour cream 1 ts Salt 1/4 ts Pepper 1 pk Lasagne noodles; (8 ounce) -cooked 3 c Cooked chicken; cut in bit -size pieces Mix oil and onion in a 2 quart casserole. Cover. Microwave at high (100%) 3 minutes. Stir in mushrooms, tomatoes, tomato sauce, oregano and basil. Cover. Micro wave at high (100%) until sauce thickens (10 to 12 minutes), stirring occasionally. Meantime.... In bowl, mix together cheeses (reserving half the Parmesan for topping) eggs, sour cream, salt and pepper. Pour a little of the simmered sauce in the bottom of a 2 quart baking dish. Add layer of lasagne noodles, cover with pieces of chicken, then some of the cheese mixture and then tomato sauce. Repeat layers, ending with sauce. Sprinkle remaining 1/4 cup Parmesan cheese on W top. Cover with wax paper. Microwave at medium high (70%) until sauce bubbles, 15 minutes. Makes 8 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" |