1 box (9 oz) uncooked lasagna noodles
2 eggs
1 container (15 oz) Ricotta cheese
8 oz fresh mozzarella cheese (ungrated)
8 oz grated mozzarella cheese
1/2 c Parmesan cheese
1 pckg (8 oz) fresh sliced mushrooms, rinsed
Fresh spinach, rinsed and chopped
1 lb (or more) chicken, boiled and chopped
2 jars (26 oz each) spaghetti sauce – choice*
~Preheat oven to 375
~In medium bowl combine eggs, ricotta, grated mozzarella and the Parmesan cheese
~Spread 1 cup of spaghetti sauce on bottom of baking pan
~Layer 4 uncooked sheets noodles, 1/3 cheese mixture, half of the chicken, half of the mushrooms, and enough spinach to lightly cover the mushrooms, half of the fresh mozzarella (sliced) and 1 cup of sauce
~Layer 4 uncooked sheets, 1/3 cheese mixture and 1.5 cups sauce
~Layer 4 uncooked sheets, remaining ricotta, chicken, mushrooms, spinach and 1 cup of sauce
~Layer 4 uncooked sheets, remaining sauce and remaining fresh mozzarella slices
~Cover with foil and bake 50 – 60 minutes, uncover and continue to cook until cheese is fully melted (about 5 – 8 minutes)
~Let stand 15 minutes before cutting
**When layering lasagna, slightly overlap the sheets. Lasagna will expand to the edges during baking. Spread fillings to edges to seal in and cook the lasagna during baking.
*If using 2 different sauces, pour both into a bowl and combine thoroughly before beginning assembly
1 package vermicelli (16 oz)
1/2 cup chicken broth
4 cups chopped, cooked chicken breasts
1 can cream of celery soup
1 container sour cream (8 oz)
1 jar sliced mushrooms (6 oz)
1/2 cup shredded Parmesan cheese
1/2 tsp salt
1 tsp pepper
2 cups shredded cheddar cheese (8 oz)
~Cook vermicelli according to package directions, drain. Return to pot and toss with chicken broth
~Stir together chicken, soup, sour cream, mushrooms, salt, pepper and Parmesan cheese. Add to vermicelli. Spoon mixture into 2 lightly greased 11 x 7 baking dishes. Sprinkle each dish with cup of shredded cheddar cheese.
~Bake, covered, at 350 for 30 minutes; uncover and bake for 5 more minutes or until cheese is melted and bubbly.
Thanks to Cheri Buttry!
