I mentioned in Friday’s post What I’m Into, a recipe for Cheesy Chicken Lasagna. I realized I left you hanging so, I thought I’d give the recipe to you today. It is a recipe that I found on Pinterest and I’ve made it more than once. It is really delicious and not too hard. It is harder than just throwing something in the crock-pot, but it is totally worth it!
2(12 oz) cans evaporated milk (not fat-free)
1(1 oz) pkg. dry Ranch dressing mix
3C. cubed, cooked, chicken⅛tsp pepper
1(16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1½ to 2C cheddar cheese, grated1½ to 2C mozzarella cheese, grated
Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Question: Do you have any yummy lasagna recipe I need to try? You should know that I’ve never actually made classic lasagna from scratch. I’d love a good recipe! Share it in the comments, so I can try it!