Chicken Lasagna (white)

 Chicken lasagna

Ingredients

Chicken Lasagna Ingredients:

• 9 lasagna noodles cooked al dente
• 4 cups shredded rotisserie chicken or cooked from 2 lbs chicken breast

Spinach Cream Sauce:

• 1 Tbsp olive oil
• 1 medium onion finely chopped
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half (or equal parts of heavy cream and milk)
• 5 oz fresh spinach coarsely chopped
• 2 tsp sea salt
• 1/2 tsp black pepper
• 3 garlic cloves minced

Ricotta Cheese Sauce:

• 15 oz ricotta
• 1 large egg
• 1/4 cup parsley
  1/4 cup parmesan cheese
• 3 cups mozzarella cheese 12 oz by weight, divided (reserve 1 cup for topping)
• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
  

Make the Belachamel (Spinach Sauce):

1. Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
   
2. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
3. Add minced garlic and chopped spinach, and stir to combine then remove from heat.

Make the Ricotta Cheese Sauce:

1. In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley

To Assemble Chicken Lasagna:

1. Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
2. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
3. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
   
4. Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Palmiers by Ina Garten

 

I have always used a recipe that Jocelyn posted here for Butterfly cookies but needing some quickly for a funeral I opted for this recipe  and they are every bit as good..AND FAST.

Ingredients

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2 cups granulated sugar

1/8 teaspoon kosher salt

2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

1. Preheat the oven to 450 degrees F.
2. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
3. Bake the cookies for 7 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Ina says you can prepare them up to the baking part and freeze them in a zip lock back and place in the freezer for when company comes unexpectedly.  Take the right out and bake without defrosting them.  I just may have to do this!