An easy dish to adapt using ingredients often on hand. Use a rotisserie chicken, left-over cooked chicken or turkey. You could even use shrimp, asparagus or make it vegetarian. A little drizzle of Olive Us Truffle oil when serving is deliciously decadent too!
Ingredients for lasagna:
10-15 no-boil lasagna noodles
3 cups cooked, shredded chicken (i.e. – rotisserie chicken)
3/4 cup (12 oz) frozen peas
1/2 cup Parmesan or Grana Padano cheese, grated
1/2 cup Swiss cheese, grated
1 cup water
1/4 cup seasoned breadcrumbs
Optional: Fresh herbs for topping (i.e. – parsley, thyme, etc)
Ingredients for sauce:
6 Tablespoons Olive Us Butter infused olive oil
1 1/2 Tablespoons minced garlic
6 Tablespoons flour
1/2 teaspoon poultry seasoning
3/4 teaspoon sea salt
5 cups milk
Directions:
Preheat oven to 400 degrees. Thoroughly grease a 9×13 pan.
Sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, stirring continuously to avoid burning. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition & let it thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.
Lasagna: Cover the bottom of the pan with about 4-5 broken lasagna noodles, half of the chicken, half of the peas, 1/4 cup Parmesan, 1/3 cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, 1/3 cup water, 1½ cups sauce, and 1/2 cup Swiss cheese. Cover with foil and bake for 40 minutes.
Remove dish from oven & remove the foil, sprinkle evenly with breadcrumbs, & bake 5-10 minutes more until the top is bubbly & golden brown. Sprinkle with fresh herbs if desired. Let stand 10 minutes or more before cutting and serving.
Adapted from recipe by pinch of yum