Ingredient:
- 8 to 10 Lasagna noodles, cooked
- 2 Cups cooked diced chicken
- 2 T. butter or margarine
- 1 medium onion, chopped
- 1/3 lb mushrooms, sliced
- 1 can (16 oz) canned tomatoes
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/3 tsp each salt and pepper
- 3 T. butter or margarine
- 3 T. all-purpose flour
- 1 can (10 oz) chicken broth
- 1/2 cup half-and-half
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- parmesan cheese
Direction:
Tomato Sauce:
Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes.
Blend tomatoes in blender or processor. Add to mushrooms. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.
Cream Sauce:
Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes.
Add broth, stirring until thickened. Stir in half&half over low heat.
Lasagna Layering:
Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese.
Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese.
Bake at 350 F for 20 to 25 minutes.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |