White Cheese Chicken Lasagna
  • 9lasagna dish pie shell
  • 1/2cup butter
  • 1medium cooking spray
  • 1clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2cup olive oil (herbed)
  • 1teaspoon salt
  • 2cups scalded canned milk
  • 1 1/2cups milk
  • 4cups 9inch pie crusts (homemade is best)
  • 1cup of extra sharp grated cheddar cheese
  • 1teaspoon onion, peeled and sliced
  • 1teaspoon chopped cilantro (optional)
  • 1/2teaspoon of shortening
  • 2cups self-rising flour1
  • 2cups skinless chicken breasts 1
  • 2 (10ounce) breasts, cooked and diced1 8-ounce can crushed pineapple, drained?-1 bag dried cherries?-? cup mayonnaiseToasted almonds
  • 1tablespoon salt and pepper
  • 1/4cup can water chestnuts, drained1 pound bacon, cut in halvesSesame seeds1 cup catsup? cup sugar1 cup vinegar? teaspoon celery salt
  1. Preheat oven to 350 degrees
  2. Bring a large pot of lightly salted water to a boil
  3. Cook lasagna noodles in boiled water for 8-10 minutes
  4. Drain and rinse with cold water
  5. Melt the butter in a large saucepan over medium heat
  6. Cook the onion and garlic in the butter until tender, stirring frequently
  7. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese
  8. Season with the basil, oregano and ground black pepper
  9. Remove from heat and set aside
  10. Spread 1/3 cup of the sauce mixture in the bottom of a 9×13-inch baking dish, layer with 1/3 of the sauce mixture, spinach and remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese
  11. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles
  12. Sprinkle with parsley and 1/4 cup Parmesan cheese
  13. Cover with foil and bake 35-40 minutes
  14. Uncover last 10-15 minutes