Chicken or Turkey Lasagna

Chicken or Turkey Lasagna

12 cooked lasagna noodles

16oz grated mozzarella cheese (the picture shows cheddar cheese, because I didn't have any mozarella. It was still yummy!)

6 boneless, skinless chicken breasts, boiled and shredded or chopped. (Or use turkey)

8oz Frozen broccoli or spinach (I used spinach this time)

White sauce:

7 C. Milk

1 C Margarine or butter

1 C Flour

Salt & Pepper to taste

To make white sauce, melt butter in sauce pan, and stir in flour with a whisk until smooth. Add milk and whisk constantly on medium heat until it thickens, (may take several minutes). Turn off heat and it will thicken more as it cools. Set aside 2 C white sauce and 1 C cheese for the top.

Spread a few Tbsp white sauce on the bottom of a 9x13 pan.

Mix the broccoli or spinach, cheese, and chicken with remaining white sauce.

Layer from the bottom: 4 noodles, mixture, 4 noodles, mixture, 4 noodles, mixture, leftover sauce, leftover cheese.

Cover with foil and bake at 350 for 1 hour. Take foil off for the last 10-15 minutes to brown the cheese.

**Warning, this recipe tends to overflow in a regular 9x13 pan, so maybe put a cookie sheet under you pan to catch the drippings, or separate into 2 smaller baking dishes!**

Posole Mexican Lasagna (Rachael Ray)

Jeremy told me there was no way I would be able to take a really appetizing photo of this dish. He was right, but I have to say my picture isn't any more or less appetizing than the one on Food Network's website....Regardless, this dish is AH-MAZING.

Rachael Ray's Posole Mexican Lasagna

Ingredients


•2 tablespoons extra-virgin olive oil

•2 pounds ground pork

•1 tablespoon ground cumin

•1 tablespoon ground coriander

•Salt and freshly ground black pepper

•1 (15-ounce) can hominy

•1 large red onion, chopped

•4 cloves garlic, grated or chopped

•2 jalapeno or serrano peppers, chopped

•12 large tomatillos (14 to 16 if small), peeled and coarsely chopped

•A handful cilantro or parsley leaves

•3 avocados

•2 limes

•2 tablespoons honey

•1 package large flour tortillas

•1 pound pepper Jack cheese, shredded

•Sour cream, to pass at table

Directions

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.





Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.





While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.





Char all of the tortillas over an open flame or in dry hot skillet.





In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.