Recipe from LDS Living Magazine
- 6 uncooked lasagna noodles
- 3 cups cooked chicken, shredded
- 1 cube chicken bouillon, dissolved in ¼ cup hot water
- 1 (8-ounce) package cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
- 1 (26-ounce) jar spaghetti sauce Italian seasoning, to taste
Preheat oven to 350˚ F. Cook lasagna noodles according to package directions; drain, rinse in cold water, and set aside. In a large bowl, combine shredded chicken, bouillon water, cream cheese, and 1 cup mozzarella. Spread of spaghetti sauce in the bottom of a 9×13-inch baking dish. Cover with ½ of the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning, to taste. Bake 45 minutes, until cheese is melted and bubbly. Makes 6 to 8 servings.
“The difference between stumbling blocks and stepping stones is how you use them.” – Unknown
Recipe is from Kraft; photo from: http://www.sixsistersstuff.com
I like meals that I can put together quickly and not worry about while I do other things.
1 lb. lean ground beef or Italian sausage
1 (24 oz) jar spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese (can use skim ricotta)
1 pkg. Kraft Italian Five Cheese (approx. 2 cups)
1/4 cup grated Parmesan cheese
2 tablespoons parsley
6 regular lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups Kraft Italian cheese, 2 tablespoons Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.