Lunch/Dinner

White Chicken & Artichoke Lasagna

Ingredients
~16oz. Cream cheese
~1 cup milk
~1-2 cups of shredded chicken breast
~1 pkg. pickled artichoke hearts
~1 pkg. sun dried tomatoes
~1 pkg. mozzarella
~1 tbls. Basil
~some Parmesan cheese
~dash of garlic powder
~about 12 lasagna noodles

Preheat oven to 350degrees
-boil noodles
- in one med. size mixing bowl add the cream cheese, milk, mail, and garlic powder.using a mixer, beat until there are no more clumps
-in a second large mixing bowl add the cooked shredded chicken, artichokes, and sun dried tomatoes(be sure to drain as much oil from the tomatoes before adding it to the bowl).
-add a cup of Mozzetta in the second bowl and about 1/4cup of Parmesan.
-take half of the liquid mixture and add it to the chicken bowl. Pour the other half onto the bottom of the lasagna pan.
-lay3 noodles over that
-spread a layer of the chicken mixture
-lay 3noodles ontop. Repeat until the pan is filled. Top it with a layer of mozzarella cheese and sprinkle basil on top.
-cook in one for about 25minutes.














Lasanga Roll Ups

I am not a big lasanga fan (unless it's my boyfriend's grandmdas veggie spinach lasagna made cottage cheese instead of riccota). But I love the "lasagna" with a twist. I beleive i originally got this recipe from a Racheal Ray cookbook, but ive changed it a bit. It can be made for dinner, or even an appetizer.

ingredients
box of lasanga noodles
16oz ricotta cheese
onion (cup or so)
2cloves garlic minced
1cup diced mushrooms
1cup spinach, frozen is easiest but either is fine. *make sure it if defrosted prior to cooking, makes it a lot easier and quicker.
1 tbl. evo
optional (pasta sauce, this can be any kind)
I may have to adjust these amounts, I measured it the first time I made it and it was too bland. Now I just eyeball its it have more pizzaz.

cook lasanga noodles as directed on the box. once they are ALMOST done, drain them. cook them with some veg.oil so they dont stick together.

while the noodles are cooking, get a big pan out.On medium heat, add the 1 tbl. of evo.Cook the onions, garlic, and muchrooms until soft. Now add the 16 oz. of rocotta cheese and the spinach. stir until it becomes creamy. add some salt or pepper to your prefereance.

You will now need to lay all of the (almost) cooked noodles out on a flat surface and cut them in half. (hamberger style, i am being specific b/c I always read recipes and once I am making them I think "ok, this way or that way..") take a spoon and scoop the cheese/vegie mix onto a noodle, then roll it up. place the rolled ones into a baking dish. once they are all rolled you can add the optional pasta sace on top. Little over a drizzle and bake for 5-10min. in a preheated oven at 350 degrees.

if you're serving as an apatizer you could always heat a variety of pasta sauces and put them in a dish for the guests to choose. Let me know what you think
-Ella's Eatery