By Chris Ross
This recipe, from the Pillsbury website, pillsbury.com, is a happy combination of two food cultures, Mexican and Italian.
GREEN CHILI CHICKEN LASAGNA
1 container (15 ounces) ricotta cheese
1 egg
1 cup grated parmesan cheese
2 cups chopped cooked chicken
2 cans (10 ounces each) green enchilada sauce
2 cans (4 ounces each) chopped green chilies
1 package (8 ounces) oven-ready lasagna (12 noodles)
4 cups (16 ounces) shredded mozzarella cheese
Makes 10 servings
Heat oven to 350. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chilies. In ungreased 13-by-9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese.
Repeat layers three times. Sprinkle with remaining 1/2 cup parmesan cheese. Cover with foil. Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.
Notes: The lasagna noodles won't cover the entire baking dish; they expand as they absorb liquid and cook, so when the dish is done, the lasagna will fill the pan. Lasagna can be made the night before, refrigerated and baked the next day. Add a few minutes of baking time.
Per serving: calories 420 (calories from fat 180); total fat 20 grams (saturated fat 11 grams, trans fat 0 grams); cholesterol 90 miligrams; sodium 880 miligrams; total carbohydrate 28 grams (dietary fiber 1 grams, sugars 3 grams); protein 33 grams.
Chris Ross writes for The San Diego Union-Tribune.
COPYRIGHT 2011 THE SAN DIEGO UNION-TRIBUNE. DISTRIBUTED BY CREATORS SYNDICATE INC.
This recipe, from the Pillsbury website, pillsbury.com, is a happy combination of two food cultures, Mexican and Italian.
GREEN CHILI CHICKEN LASAGNA
1 container (15 ounces) ricotta cheese
1 egg
1 cup grated parmesan cheese
2 cups chopped cooked chicken
2 cans (10 ounces each) green enchilada sauce
2 cans (4 ounces each) chopped green chilies
1 package (8 ounces) oven-ready lasagna (12 noodles)
4 cups (16 ounces) shredded mozzarella cheese
Makes 10 servings
Heat oven to 350. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chilies. In ungreased 13-by-9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese.
Repeat layers three times. Sprinkle with remaining 1/2 cup parmesan cheese. Cover with foil. Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.
Notes: The lasagna noodles won't cover the entire baking dish; they expand as they absorb liquid and cook, so when the dish is done, the lasagna will fill the pan. Lasagna can be made the night before, refrigerated and baked the next day. Add a few minutes of baking time.
Per serving: calories 420 (calories from fat 180); total fat 20 grams (saturated fat 11 grams, trans fat 0 grams); cholesterol 90 miligrams; sodium 880 miligrams; total carbohydrate 28 grams (dietary fiber 1 grams, sugars 3 grams); protein 33 grams.
Chris Ross writes for The San Diego Union-Tribune.
COPYRIGHT 2011 THE SAN DIEGO UNION-TRIBUNE. DISTRIBUTED BY CREATORS SYNDICATE INC.
Комментариев нет:
Отправить комментарий