Pasta is one of our girls’ favorite foods. It doesn’t have to be fancy; last night it was fettucine tossed with olive oil, parmesan cheese and a little salt and pepper. They basically licked the bowl clean. Since Jessica at Life is Mom is holding an “Ultimate Recipe Swap” and this week’s theme is pasta dishes, I thought I’d share one we enjoy here. It was hard to narrow it down; but, since we started out the week with cold temperatures, I was in the “comfort food” frame of mind. Hence, here’s my favorite chicken lasagna recipe.
12 ounces egg noodles
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups chicken broth
4 cups cubed cooked chicken
3 cups cottage cheese
2 eggs, slightly beaten
8 ounces mozzarella cheese, grated
Parmesan cheese, grated
Cook egg noodles according to package directions; set aside. Melt butter over medium heat in a saucepan; blend in flour, salt and pepper and cook until smooth. Slowly add broth and stir until sauce is thick and bubbly. Stir in chicken; set aside. In separate bowl, combine cottage cheese and eggs; set aside. In 9x13x2 inch baking dish, layer as follows: 1/3 of chicken mixture, 1/2 of cooked egg noodles, 1/2 of cottage cheese mixture, and 1/2 of mozzarella cheese. Repeat layers, ending with chicken mixture. Sprinkle heavily with Parmesan cheese. Bake uncovered for approximately 1 hour at 350 degrees.
[You can also make this ahead and freeze it. When ready to use, thaw for 24 hours in refrigerator and bake uncovered at 350 degrees for 1 to 1 1/2 hours.]
One day soon I’ll share one of our favorite summer pasta recipes! Check out Life as Mom for more great pasta dishes.