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*** A WORD FROM THE KITCHEN ***
Since I overdid it on the fresh asparagus purchase for
Easter I need to use it quick and today I'm serving up
a recipe for ASPARAGUS & CHICKEN LASAGNA that is a great
alternative to the same old same old and surprisingly
does not use a white sauce like most. You can eliminate
the chicken for a vegetarian recipe too. Too busy at work
to get your vitamins? Check out some tips for getting
your fill of veggies at the office below too.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: ASPARAGUS & CHICKEN LASAGNA (w/ MARINARA)
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INGREDIENTS:
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
DIRECTIONS:
Roast asparagus in a small amount of olive oil in oven
at 400 degrees for 15 minutes. Make the white sauce with
the next six ingredients. Mix eggs, and Ricotta cheese
together, and add this to the white sauce. Cook lasagna
noodles as directed on package, and coat the noodles with
sauce, and lay in a 9 by 13 inch casserole that has been
coated with nonstick spray. Chop chicken and asparagus,
spread over the noodles, sprinkle with Parmesan cheese.
One layer of noodles and repeat. Top with noodles, sauce
and mozzarella cheese. Cook at 400 degrees for 30 minutes.
Serve after casserole has sat for 15 minutes. Toping of
red sauce and sprinkle with Parmesan cheese.
MARINARA SAUCE:
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock
SAUCE DIRECTIONS:
In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and
simmer for 15 minutes. Puree in blender until smooth. Return
to saucepan, and chicken stock and reheat.
Category: Main Dishes, Chicken, Pasta
http://www.thedailyrecipe.com
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MARZEE's CORNER
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GETTING YOUR FRUITS & VEGGIES AT THE OFFICE:
It isn't always easy eating lots of fruits and vegetables,
particularly when you have a busy lifestyle so here are some
tips to help you:
Snacking:
Fill bowls with easy-eating fruits such as grapes, soft citrus
and cherries for something to nibble on.
Lunch-Box:
Fill sandwiches with unusual salad items such as chicory,
avocado, celery and roasted peppers. Accompany with a selection
of fresh fruits ranging from the traditional to the exotic.
Lunch Out:
Choose pasta with vegetables. Accompany with salads and go for
fruity puddings or cheese and fruit.
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