Found this recipe and thought many of you, like us, have more vherry tomatoes this time of year than you know what to do with. It uses 24 cherry tomatoes and looks like it could fit in Phil's plan with a little tweaking. Whole wheat lasagne noodles... Skim evaporated milk. ...Fat free chicken broth...... 2% cheddar cheese etc.
- Creamy Chicken Lasagna
- 12 uncooked lasagna noodles
- 2 tablespoons cornstarch
- 1 can (12ounces) evaporated milk
- 2 cups chicken broth
- 1 can (8ounces) tomato sauce
- ½ cup grated parmesean cheese
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- ½ teaspoon dried basil
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 2 cups cooked dhicken strips (12 ounces)
- 24 cherry tomatoes, thinly sliced
- 1 cup (4 ounces) shredded cheddar cheese
- Paprika and minced fresh parsley
Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the cornstarch and milk until smooth. Whisk in the broth, tomato sauce, Parmesean cheese, garlic, mustard, basil, nutmeg, and cayene. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat
Drain noodles. Spread ¼ cup sauce into a greased 13" x9" x2" baking dish. Set aside one cup sauce. stir chicken and tomatoes into remaining sauce. Layer four noodles and half the chiccken mixture in baking dish. Repeat layers.Top with rremaining noodles; spread with reserved sauce. Sprinkle with cheddar cheese and paprika.
Cover and bake at 350º for 45-50 minutes or until bubly. Let stand for 15 minutes before cutting. Sprinkle with parsley.
Yield 9-12 servings.
