It took me a few days to get this written, after it took me 5 days to finish this meal... but I guess I didn't originally factor into my time plans the fact that cooking 4x the amount of food will take longer... or the fact that everything takes longer when you can't stand on your feet for more than 10 mins. :)
So I cooked the chicken and made the cream sauce, then spent a couple days chopping the veggies, and then a day sauteeing the veggies individually.
Finally over the weekend, Hubby watched the girls for a while when they weren't playing in the toy room and I started mixing batches of the cheese sauce mix, and the veggies in another bowl, and put the lasagnas together!!
So here's the recipe for 1 9x13, I made 4x this and it was exactly enough for 6 8x8s!!
Chicken Vegetable Lasagna
I made the "Chicken pot pie savory sauce" (recipe in Day 1) and added 1 cup of parmesan cheese to make a "Cheesy Alfredo sauce" or you could use 2 cups of your favorite.
1 lb of Chicken (I threw this in the slow cooker for a few hours with 1 1/2 tsps garlic, S&P, and 1/2 a onion minced so that it would shred. Or you could cook these together in a saute pan and chop it).
1/2 cup each: diced carrot, sliced mushrooms, chopped green pepper (I forgot the pepper in ours)
1 cup each: chopped broccoli, julienned zucchini, julienned yellow squash, chopped tomatoes (I used a bit more, a large can of diced tomatoes drained)
1 TBLS each: basil, oregano, thyme, S&P
2 cups cottage cheese
1 pkg lasagna noodles
1 cup grated parm cheese
2 cups shredded mozzerella cheese
saute squashes, carrots and mushrooms until soft (with butter or olive oil as needed)
then mix into a bowl with the rest of the veggies, tomatoes, and seasonings
in a separate bowl, mix ricotta, eggs, 1/2 the mozzerella, and "alfredo" together
start layering, a small amount of the cheese sauce on the bottom of a casserole dish
noodles - 1/2 veggies - 1/3 cheese sauce - parmesan - noodles - 1/2 veggies - 1/3 cheese sauce - parmesan - noodles - 1/3 cheese sauce - mozzerella - parmesan
Cover with foil and bake 30 mins @ 375, uncover and bake 20 mins or until golden brown. Let rest for 15 minutes before cutting.
If freezing, wrap in foil. Thaw 6-8 hours in the fridge and bake 50 mins covered, then 20 minutes uncovered or until golden & bubbly. Let rest before cutting.
OR bake frozen 1 hour 15 mins covered, 20-30 mins uncovered.
We had 1 for dinner, so only 5 more meals in the freezer, but BD has tried to make his appearance early so I have quit cooking and we are now living off freezer meals!!
Hope you enjoy!!
I may not be updating until after we welcome our little bundle, but I hope to start doubling meals after I get back in the swing of things once a week so that we will always have a quick meal on hand for a busy day. With kids, you can plan to have atleast the occasional busy day ;)