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Wednesday, 15 August 2012

Mom on the Run

Mom on the Run

Tasty Tuesday: Lasagna Two Ways

Posted: 14 Aug 2012 07:11 PM PDT

Happy Tuesday!!

I must first give a warm appreciation to a blogger I stumbled upon a few days ago because she made me a culinary mom star last night. Big thank you to Sarah from The Pajama Chef!!! I made her Summery Squash and Chicken Lasagna last night and it was a crowd pleaser. With a few dietary modifications I had created a masterpiece. My middle daughter asked if I could make it again tonight. Thank goodness it made a lot because I have leftovers. That is how I know I have a recipe star on my hand because she is the pickiest of my eaters. With a side of fresh kale we were in lasagna bliss. Here is this amazing recipe: (Don't let the ingredient list or list of steps scare you off)

Summer Squash and Chicken Lasagna

DSC02763

Created by The Pajama Chef 

MOTR Modification in Blue

Ingredients:

For Alfredo Sauce

  • 4 tablespoons butter
  • 6 cloves garlic, finely minced
  • 8 ounces cream cheese [regular or low-fat], softened and cut into 12 pieces
  • 2 cups skim milk (Soy Milk)
  • 1 cup parmesan cheese, grated
  • freshly ground black pepper
  • 1 tablespoon cornstarch

    For filling #1

    • 1 cup cooked chicken, shredded (I used a few pieces of chicken Dad on the Run had smoked)
    • 2 cup grated zucchini, packed
    • 1 cup grated yellow squash, packed
    • 1/2 cup cherry tomatoes, chopped
    • 1/4 cup parsley, loosely packed and minced
    • zest and juice of 1/2 a lemon

for filling #2

    • 1/2 cup cottage cheese ( Fat free ricotta cheese)
    • 1 egg, beaten
    • pinch oregano
    • pinch garlic salt
    • 8 no-boil lasagna noodles (Gluten Free Rice Lasagna Noodles)
    • 1 cup shredded mozzarella or Italian blend cheese

Directions:

    Preheat oven to 400 degrees. Spray an 8×8 [9x9 should work too] baking pan with cooking spray and set aside.

    Begin by making the Alfredo sauce.

    DSC02736

    Melt butter in a medium pot over medium heat. Add garlic and cook, stirring constantly, for about 2 minutes. Add cream cheese piece by piece, stirring until smooth between additions. Mixture may appear curdled, but keep stirring. After about 3 minutes, you'll be rewarded with a smooth paste. Next, slowly add milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. Then, stir in parmesan cheese and a generous amount of freshly ground black pepper, mixing until cheese completely melts. Cook for an additional 2-3 minutes to thicken, then cover and remove from heat.

    DSC02742

    Next, combine chicken, zucchini, squash, and tomatoes in a bowl. Fold in parsley, lemon zest and juice, and red pepper. Set aside.

    DSC02743

    In a separate bowl, combine cottage cheese, egg, oregano, and garlic salt. Top with a generous amount of freshly ground black pepper, then mix to combine.

    DSC02744

    Assemble the lasagna by spreading a thin layer of alfredo sauce [about 1/5 of the total amount] on the bottom of the prepared pan. Top with two [uncooked] lasagna noodles, 1/4 of the cottage cheese mixture, 1/4 of the chicken/squash mixture, and 1/4 of the cheese. Repeat layering sauce, noodles, cottage cheese, chicken/squash, and cheese 3 more times–making 4 layers–then end with a layer of sauce.

    DSC02750

    Bake for 50-60 minutes, or until bubbly and brown. Remove from oven and wait 10 minutes before slicing.

    Time: 90 minutes [15 minutes active].

    Yield: 4-6 servings.

    I also had a chance this weekend to make a Mexican themed lasagna as well. My goal is to make lots of easy delicious recipes and freeze them before the busy school year begins. Being able to pull out a healthy meal on a night I don't feel like cooking will be an amazing feeling. Lasagnas freeze well and are family friendly. I love finding new flavors to make into the layer casserole. My kids call this next lasagna taco lasagna but it does have an official name.

DSC02481

Mexican Lasagna

Recipe by: Mom on the Run

Ingredients:

  • 1 Jar of Good Quality Salsa (I love Whole Foods Store Brand)
  • 1 cup chopped onion
  • 1 cup fresh or frozen corn kernels
  • 1 cup diced zucchini
  • 1 cup chopped green bell pepper
  • 1 pound ground chicken breast
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (10-ounce) can tomato sauce
  • 1 (4-ounce) can chopped green chiles
  • 1 (14 ounce) can black beans, drained and rinsed
  • 12 (6-inch) corn tortillas cut in half
  • 1 cup (4 ounces) shredded Monterey Jack cheese

Instructions:

Preheat oven to 350°.

4. To prepare lasagna, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through black beans); sauté 2 minutes or until thoroughly heated. Remove from heat.

5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

Both these lasagnas can be made ahead a time and baked for later in the week or frozen for later. All over the blogosphere and Facebook people have been looking for easy family friendly prepare now—cook later dishes. These two lasagnas would fit that category!!

What is your favorite prepare now-cook later dishes?

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