Sun Dried Tomato And Chicken Lasagne Food

ARTICHOKE & SUN-DRIED TOMATO LASAGNA

Steps:

• Preheat the oven to 400 degrees.
• Prepare a bowl of acidulated water by squeezing the juice of one lemon to the water.
• To prepare the artichokes, snap off the outer leaves down to the tender inner leaves. Slice off the tops and quarter the artichokes, rubbing the cut edges with half a lemon to prevent them from discoloring. Cut out the fuzzy inner choke and thinly slice each quarter. Drop into the bowl of acidulated water. Repeat with all the artichokes.
• Drain the artichokes and put them into a large flat pan. Add the butter and water just to cover. Cook over a medium-high fire until the water has totally evaporated and the artichokes are tender. Salt well and transfer to a large bowl. Mix with 3/4 quarters of the Béchamel. Taste, add the juice of the remaining half lemon, and more salt and pepper if necessary.
• Htydrate the sun dried tomatoes in hot water.
• Put the cheeses in two separate bowls. Fill another large bowl with cold water. Fill yet another pan with water, add some salt, and bring to a boil. Butter a baking pan large enough to hold the finished dish.
• To assemble, butter a large baking pan. Drop enough pasta to cover the bottom of the baking dish into the boiling water. After a minute, remove the pasta with a slotted spoon and drop into a bowl of cold water to cool. When the pasta is cool, remove and layer the bottom of the baking dish with the noodles. Spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses and some tomato pieces.
• Repeat the process to make two more layers. Put another layer of pasta leaves on top, and cover with the remaining Béchamel and cheeses. Add some more salt, and grind some pepper over the top. (Up to this point, the lasagna can be prepared some hours before serving.).
• Bake for about half an hour, until a golden-brown crust has formed. Allow to rest a bit before serving.

SPINACH AND SUN-DRIED TOMATO BECHAMEL LASAGNA

Steps:

• Grease a 13 x 9-inch lasagna pan.
• Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
• FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat.
• Add in the flour; stir for 1 minute.
• Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened.
• Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled.
• To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna.
• In a bowl combine the cheese filling ingredients until well combined.
• Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
• TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish.
• Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired).
• Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese.
• Top with remaining 4 noodles.
• Spread the remaining reserved bechamel sauce over the top of the noodles.
• Set the baking dish onto a baking sheet then cover with foil.
• Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes.
• Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time).
• Allow to sit for at least 30 minutes or more before slicing.

LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA

Steps:

• For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
• Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
• Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
• For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
• To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
• End with a layer of noodles topped off with remaining sauce and grated cheese.
• Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
• This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.

SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
• In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
• Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
• Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
• Remove the gratin from the oven.
• Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
• Remove from the oven and let cool for 30 minutes before serving.
• Enjoy!