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This variation on traditional lasagna is full of chicken and vegetables, with savory thickened chicken broth and mozzarella cheese
Preheat oven to 350 degrees. Place lasagna noodles in a 9×13 pan. Fill pan with hot water and a drizzle of olive oil and let noodles soak while preparing the other ingredients (omit this step if using oven-ready lasagna noodles).
In a large saucepan, whisk together chicken broth, flour, thyme and 1/4 teaspoon each of basil and oregano. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables.
Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, remaining 1/4 teaspoon each of basil and oregano, and salt and pepper to taste. Saute until chicken is cooked through, about 5 minutes. Transfer chicken to a plate.
In the same skillet, melt the butter, then add the chopped onion, garlic and carrots. Cook and stir until vegetables are tender. Add the chopped tomatoes and frozen spinach and cook until heated through. Return chicken to skillet with vegetables.
Spread a scant cup of the thickened chicken broth in the bottom of a greased 9×13 inch baking dish. Top with a layer of noodles. Spread 1/3 of chicken and vegetable mixture over noodles. Top with 1/3 of the thickened broth (about 2 cups), followed by 1/3 of the mozzarella cheese. Repeat twice, ending with a layer of mozzarella cheese. Top with 1/2 cup Parmesan cheese. Bake, uncovered, for about 45 minutes, until lasagna is bubbly and cheese is golden brown. Let rest 10 minutes before serving.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!