User Manual

18
CHICKEN & SPINACH LASAGNA
Yield: 6–8 servings
Preheat oven to 350°F
9 oven ready lasagna noodles 1 teaspoon basil
½ cup butter 1 teaspoon oregano
1 medium onion, chopped ½ teaspoon pepper
1 clove garlic, minced 1 (15 oz) container ricotta cheese
½ cup our 2 (10 oz) frozen spinach, thawed and drained
1 teaspoon salt 2 cups cooked chicken, cubed
1 (14 oz) can chicken broth ¼ cup grated Parmesan cheese
1½ cups milk 1 tablespoon fresh parsley
4 cups shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1. In a large saucepan, melt butter with onion and garlic until tender. Stir in our and salt. Simmer
until bubbly. Add broth and milk; boil 1 minute. Stir in 2 cups mozzarella cheese and ½ cup
Parmesan cheese, basil, oregano, and pepper. Continue mixing until all the cheese has melted.
Remove from heat.
2. In a bowl, mix together ricotta cheese and spinach.
3. Ladle ¾ cup of cheese sauce into bottom of ½ size 2" deep steam pan. Layer the remaining
ingredients as follows:
- 3 lasagna noodles
- ½ of remaining spinach mixture
- ⅓ of remaining cheese sauce
- 1 cup chicken
- ⅓ of remaining mozzarella cheese
- ¼ cup of shredded parmesan cheese
Repeat layering of above ingredients one more time.
Top layer:
- 3 lasagna noodles
- ⅓ of remaining cheese sauce
- ⅓ of remaining mozzarella cheese
- ¼ cup grated parmesan cheese
- fresh parsley
4. Cover with aluminum foil, and bake at 350°F for 25 minutes; remove foil. Bake an additional
15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
BAKED FRENCH TOAST
Yield: 8 servings
Preheat oven to 350°F
1 (1 pound) loaf French bread, cut into big cubes ¼ teaspoon ground cinnamon
6 eggs ¾ cup butter
2 cups half and half 1⅓ cups brown sugar
2 teaspoons vanilla extract 3 tablespoons maple syrup
1. Butter a ½ size 2" steam pan. Arrange the cubes of bread in the bottom. In a large bowl,
beat together eggs, half and half, vanilla, and cinnamon. Pour over bread cubes, cover, and
refrigerate overnight.
2. The following morning, in a small saucepan, combine butter, brown sugar, and maple syrup;
heat until bubbling. Pour over bread and egg mixture.
3. Bake at 350°F for 20 minutes or until golden brown.