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Home cooking: Chicken lasagna

June 11, 2013

Ruth E. Showalter of W

aynesboro, Pa., contributed this recipe to the Waynesboro Historical Society for the Historical Society’s cookbook, “Culinary Traditions: A Taste of Waynesboro, Pennsylvania.”

Showalter said she contributed this recipe in 2001 when the society requested local cooks’ recipes for the cookbook.

“This is a recipe that has circulated around my community a good bit. It’s not original to me,” she said. “The cheese adds a wonderful flavor.”

Ironically, Showalter said she would probably not make the recipe today exactly as printed. She emphasizes vegetables and whole foods in her cooking.

“I learned how to cook from my mom. She was a traditional cook, a country cook. We made meals from scratch,” she said. “When I went out on my own, I still made things from scratch, but now I go a more whole-foods direction.”

But if she were to make chicken lasagna, she said she would probably load it with vegetables.

“I might add kale, spinach. I might substitute sweet potatoes for the pasta,” she said. “I just love sweet potatoes.”

“Culinary Traditions: A Taste of Waynesboro, Pennsylvania,” contains hundreds of recipes, including some from local chefs and regional and national celebrities, including former first lady Laura Bush and former Pennsylvania Gov. Tom Ridge.
For more information about the cookbook or the society, call 717-762-1747.
— Chris Copley, Lifestyle assistant editor

Chicken lasagna
4 ounces mozzarella cheese, shredded
8 ounces Muenster cheese, shredded
1 cup Parmesan cheese, shredded, divided
1/4 cup fresh parsley, chopped
4 tablespoons butter
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup carrots, finely chopped
1/3 cup flour
1/4 teaspoon poultry seasoning
2 1/2 cups chicken broth
1 1/2 cups half and half or milk
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken, cooked and chopped
12 uncooked lasagna noodles, uncooked

Mix together mozzarella and Muenster cheeses, half of Parmesan cheese and parsley; set aside.
In large saucepan, melt butter. Add onion, celery and carrots. Saute, stirring frequently, until soft. Stir in flour and poultry seasoning. Cook, stirring for 1 minute. Gradually stir in broth, half and half, salt and pepper.
Cook sauce, uncovered, over medium-high heat, stirring frequently, until it comes to a boil. Boil, uncovered, for 2 minutes.
Remove from heat and stir in chicken and remaining Parmesan cheese.
Heat oven to 350 degrees.
In 9-inch-by-13-inch baking dish, spread 1 1/2 cups sauce. Top with 4 lasagna noodles. Top with 1 1/2 cups sauce and 1 cup cheese-parsley mixture. Continue layering sauce, noodles and cheese mixture, ending with sauce and cheese.
Cover and bake for 1 hour and 15 minutes.
Uncover and bake for 15 minutes.
Serve.
— Recipe by Ruth E. Showalter of Waynesboro, Pa. This recipe is part of the Historical Society’s cookbook, “Culinary Traditions: A Taste of Waynesboro, Pennsylvania.”

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