Chiken Lasagna

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Chiken/Vegatable Lasagna

1 Tbs. olive oil

2 onions, chopped

2 cloves garlic, crushed

2 carrots, chopped

1 red bell pepper, seeded and chopped

7 ounces mushrooms, chopped

2 boxes of frozen broccoli

2 boxes of frozen cauliflower

1 large eggplant

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

3/4 cup sliced Chiken Roll

3/4 lb. lasagna noodles

1/4 cup seasoned breadcrumbs

1-1/2 Tbs. grated Parmesan cheese

The following items====>6 tomatoes peiled and chopped

2 Tbs. tomato paste, are only to be used if you are making red sauce.

same directions as above with these changes...

Blanch your frozen veggies. Slice your egg plant, place on baking

sheet, sprinkle with salt and pepper and olive oil and bake for 20

min. To assemble. Layer red sauce, chicken, veggies and noodles as

usual. Bake at the same temp.

You can omit chicken and it will be a plain veggie Lasagna.

Now for white sauce...

Start your white sauce by sauteeing minced garlic and butter in a pan

until golden brown...WATCH PAN, garlic burns quick and fast. Add 6

Tbsp of corn starch, along with tsp of nutmeg, salt, white pepper,

keep stirring until golden brown...and 1/2 cp of water, 1/2 cp of

cream, and 1/2 pack of cream cheese. Continue to stir. DO NOT LET

STICK or BOIL. If you do, well lets just say don't cause if you do,

you will see :-) Adjust the thickness/thiness by adding less or more

of the water cream combo. You should have a flavorful white

sauce...Layer white sauce, chicken, veggies and noodles or omit

chicken.

Combine breadcrumbs and cheese and sprinkle over lasagna. Bake 50

minutes or until golden.