Saturday, October 6, 2007

Rain, rain, and more rain! WCMD, Recipe Share

It has been raining ALL week long in Jacksonville, FL.! Long, dreary days drag indefinitely on and on and on.. But the good news is that I have been working diligently on my stampin' room organization and, with some minor paper sorting and labelling left to be done.. It IS DONE!! Thanks to Kathy W. who worked for three long days side by side as we sorted, rearranged, and organized my collection(s). Last evening, I was so exhausted from all the work that I retired at 845pm.. and awoke at 747am! Rarely do I sleep past 7am.. but 11 hours, that's just about a record for me! I think all the travel compounded with jet lag and work just about knocked me flat!

More good news.. today is World Card Making Day!! Although I wasn't able to commit to an event due to travel and exhaustion, Tuesday Oct. 9th is techniques Tuesday.. guess where we'll be having the event.. hmmmm.
Can't wait to show off the new room!

So.. today after paper sorting, I will begin stamping again and have more ideas and fun things to share! In the mean time, this recipe was quite a hit with my daughters' friends last Tuesday evening.. I normally cut the recipe in half to generously serve four.. but decided to go for the whole deal the other night (good thing, too.. it was quickly gobbled down).

White Cheese, Chicken, and Spinach Lasagna

1/4 cup butter or margerine
4 - 5 cloves of garlic
1/2 cup flour
1 tsp salt
2 cups fat free milk (room temp or warmed in microwave)
2 cups chicken broth (I generally use homemade stock)
2 1/2 cups Sargento Asagio, mozarella, and provolone shredded cheese
1 cup shredded parmesan cheese (divided 1/2 cup and 1/2 cup)
1 cup grated onion (or very finely diced)
1 tsp basil
1/2 tsp oregano
1/4 tsp white pepper
1 cup cooked chicken, cut into bite-sized pieces
8 oz. fat free cottage cheese
8 - 10 oz. fresh spinach, washed, dried, and torn into bitesized pieces
9 oz. Barilla rolled, flat lasagne noodles (UNCOOKED)

Preheat Oven 350 degrees


Melt butter in saucepan over low heat, until melted; add garlic, simmer appx. 1 minute. Add flour and salt, stirring to prevent lumps until bubbly. Remove from heat, add room temperature milk and broth. Heat to boiling, stirring constalntly - 1 minute. Set heat to low, add Asagio, mozarella, and provolone combination and 1/2 cup parmesan cheese, stirring until melted. Add onion, basil, oregano, and white pepper. Spread 1 1/2 cups of the cheese sauce in 9x13 pan.. top with uncooked noodles, overlapping and breaking if necessary (4-5 noodles per layer). Spread 1/2 the cottage cheese over the noodles, and top with 1/4 of the cheese sauce, 5 noodles, and 1/4 of the cheese sauce. Top with chicken and torn spinach, 1/4 of the cheese sauce, 5 noodles and remaining cheese sauce. Sprinkle casserole with 1/2 cup of shredded parmesan cheese. Bake uncovered 40-45 minutes.

Serves 8
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