So, I'm in surgery. Holy buckets! It's early early early. I am doing my surgery rotation at the VA. Besides the fact that at 2 am, this dark creepy hospital totally freaks me out... I really enjoy it there. The patients are really fun, and the surgery schedule is lighter, and HELLO- NO TRAUMA!!
My glorious, fabulous, wonderful, retired mother has been cooking for me. Praise the lord! She's made lasagna, pumpkin corn bread muffins and chicken wild rice soup, in massive quantities to feed my hungry surgical butt. They are all fantastic, and I'm starting with the lasagna recipe. We used tinkyada brown rice lasagna noodles, and they are indistinguishable from their gluten filled counterpart. For any gluten eaters out there, feel free to make this with regular noodles, for a cheaper version!!
Chicken Lasagna (adapted from a recipe from Nancy Dostal)
3 chicken breasts chicken broth (about 1 cup) 1 tsp olive oil 2 10 oz. packages of frozen spinach (thaw and press out some of the liquid) 1 package fresh mushroom, sliced 2 cloves minced garlic salt pepper 16 oz. cottage cheese 1/2 cup Parmesan cheese 1 beaten egg 2 T dried basil 1 lb. mozzarella cheese, shredded 1 package gluten free noodles (do not cook)
9x13 inch pan spray (Pam)
Cook chicken breasts in chicken broth until done. Remove chicken breasts and cut into small pieces. Slice mushrooms and add to chicken broth. Add 1 tsp olive oil to mushrooms and broth. Salt and pepper mushrooms. Simmer mushrooms until broth cooks away and mushroom brown . Add garlic and spinach and saute for 2 minutes Add chicken and mix together. Remove from heat.
Mix 16 oz. cottage cheese with 1/2 cup Parmesan, 1 beaten egg and basil.
Spray 9x13 inch pan Preheat oven to 350 degrees
Layer in this order: Noodles Cottage cheese mixture Mozzarella Chicken mixture
Make 2 layers
Top with Parmesan cheese
Cover with aluminum foil
Bake for approximately 1 hour and 15 minutes. Remove foil and continue to bake until brown and bubbly. Serve with spaghetti sauce on the side.