Wednesday, September 8, 2010

recipe box Wednesday

Time to get back to routines and schedules-the buses are roaring by in the morning and there is a definite chill in the air.  After a summer filled with juicy tomato pasta, sweet ears of corn sprinkled with salt, and smoky delights from the grill, it's time to turn the oven back on!

The following recipe is NOT an express meal, and requires some time and level of commitment.  It is definitely not low fat, but it is really really good.  And so are the leftovers!

Red Pepper Chicken Lasagna
(adapted from "Pastry Queen Christmas")

2 Tbsp. olive oil
1 yellow onion, chopped
2 stalks celery, diced small
10 oz. mushrooms, sliced (I like to use baby porabellas)
1 red bell pepper, diced
3 cloves garlic, minced
2 Tbsp. chopped fresh Italian parsley
2 tsp. kosher salt
1/2 tsp. pepper

1 stick unsalted butter
1 c. flour
3 c. chicken stock
1 c. milk
1 c. freshly grated Parmesan
2 shakes Tabasco sauce
2 tsp. salt
1/2 tsp. ground white pepper
pinch of nutmeg

12 oz. lasagna noodles
1 rotisserie chicken, meat removed and shredded
3 c. shredded mozzarella or montery jack cheese
1/2 c. Parmesan

Preheat oven to 350 degrees, grease a 9" x 13" baking dish.  To make the cream sauce, heat the oil in a large saute pan over med. heat.  Add the veggies and garlic and saute about 5 min.  Stir in parsley, salt, and pepper and remove from heat.

In a large stockpot, melt the butter over med-low heat.  Whisk in the flour 1/2 c. at a time, whisking utnil smooth.  Add the chicken stock 1 c. at a time, whisking until smooth, increase the heat to medium and cook sauce until it thickens to the consistency of a cream soup.  Stir in the milk, 1 c. parmesan, tabasco, salt, white pepper, and nutmeg and heat until cheese is completely melted.  Stir in the sauteed veggies and remove from heat.

Cook lasagna noodles according to directions, drain and separate.

Spread a thin layer of cream sauce over the bottom of the baking dish.  Layer 5 noodles on top, then layer with half of the chicken, 1 c. of the mozz, and one third of the remaining cream sauce.  Layer 5 more noodles and continue with the rest of the chicken, 1 c. mozzarella, and one third of the cream sauce.  Layer on last 5 noodles and cover with the rest of the cream sauce.  Mix the parmesan with the remaining cup of cheese and sprinkle over the top.  Bake 30-45 min. until bubbly, remove from oven and let stand 15 min before cutting.

The Pastry Queen has AMAZING cookbooks, if you have never looked at one I highly recommend it!

2 comments:

  1. I think Austin will love this. It's what's for dinner on Sunday.

    ReplyDelete

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