
June is dairy month and I promised a few favorite recipes. This morning I made two lasagnas. My cousin, Melinda gave me the recipe for the Chicken Lasagna many years ago. I have a tendency to share recipes and then tell the receipiant how I do it, which doesn't resemble the recipe. If Melinda ate my lasagna she may not recognize it as her own.
*I listened to the Rolling Stones as I cooked this morning and everytime I hear,"You Can't Always Get What You Want," I laugh because my brother-in-law, Jeff always sang that to Wyatt when he got the Christmas catalog, or the Lego magazine before the holidays. "Mother's Little Helper" makes me laugh too because now I get it...just kidding. My friend Shelly has a puppy and she told me that now she knows why Mommys drink and Daddys leave. As Mick was rocking out I was cooking.
Okay, on with the recipe and tips!
The Recipe as on paper & then MY way.
Disposable pans, if you are taking your lasagna out of your own home. Who wants to scrub a goopy, cheesey pan while the party is going on? Not me.
2 cups cooked chicken( I use 2-3 breasts and cook them in the microwave amd season with seasoning salt and pepper)
1 pint cottage cheese(sometimes I use ricotta)
10 lasagna noodles-cooked ( I use 3,4,4 in my layers and NEVER cook precook them)
onion-as much as desired (I used 1/2 onion)
2 T. butter ( I use 1/2 cube, hey it is dairy month!)
fresh mushrooms (they are the same price for the already sliced so I use a whole package)edited*I saute a carrot too for color.
1/2 milk (wait, I use more, read on)
1 can cream of chicken soup (I use the large size and add 1/2 can milk, this is because I do not precook the noodles)
Don't worry, it won't be soupy because I abhor (a strong word) soupy lasagna. Lasagna should be firm layers of cheese and pasta. The meat and sauce bind it but should not carry it.
2 cups cheddar cheese
2 cups mozerella cheese
parmesan cheese (I use a ton on top so it gets crispy, yummy on the top)
Saute mushrooms and onion in butter until tender. Add soup, milk and stir, add chicken. Then layer. I am going to pretty much assume you know how to do that except I do have one important tip, start with sauce and then the noodles and cheese. The uncooked noodles NEED the sauce on the bottom.
Bake at 350 degree for 45 minutes to an hour. Cover the first part and then uncover so that parmesean can get browned and flavor enhanced and crispy and yummy. Enjoy!


I also whipped up a regular lasagna this morning and I don't have a recipe for it because I have been winging it for years, but I have some tips:
Add some sugar to the red sauce. Really. I use a jar of grocery store sauce, for crying out loud, who makes sauce from scratch when there is plethora of choices at the store. I prefer Hunts or Safeway store brand. If I am trying to make a larger than usual pan I add an 8 oz. tomato sauce.
Use half hamburger and half Jimmy Dean sausage, brown it with onion and garlic.
Use 2 eggs to bind the cottage and mozerella cheeses together. (Never do this with the chicken as chicken recipes should NOT have eggs in them- that is like cannibalism or something) Also, I add parsley to my cheese mixtures as it is pretty.
I do not precook the noodles-why dirty the pan, use the energy or handle hot noodles?

I am taking these lasagnas to my in-laws 50th anniversary weekend. They'll be easy for dinner with a salad, bread. The actual party is at the White Heron Cellars Winery. I think it is shaping up into a very nice party. There will be wine, a caterer, wine, a beautiful setting, sunshine, some pretty details, family and friends and oh, um, wine.