Prairie Flavors LasagnaIN A FLASH By Laura Araujo


Vegetable Lasagna Rolls Yields approximately 12 rolls


1 red bell pepper, seeded and cut into 1-inch chunks


Vegetable Lasagna Rolls Photo by Laura Araujo


Chicken Alfredo Lasagna


1 small red onion, cut into 1-inch chunks 1 crown broccoli, cut into fl orets 8 ounces mushrooms, sliced 1 medium zucchini, sliced into rounds 1 yellow squash, sliced into rounds 3 carrots, peeled and sliced into rounds 2 tablespoons olive oil 1 ½ teaspoons salt ½ teaspoon black pepper 8-ounce package whole wheat lasagna noodles 1 jar marinara sauce 15-ounce container ricotta cheese 1 egg


2 teaspoons Italian seasoning 1 teaspoon garlic powder 3 cups shredded mozzarella ¼ cup Parmesan cheese


Chicken Alfredo Lasagna Serves 8


2 chicken breasts (about 1 pound) 1 ½ tablespoons olive oil Salt and black pepper ½ cup butter 2 cloves garlic ¼ cup fl our


4 cups heavy cream 1 ½ cups grated parmesan cheese 8 ounces lasagna noodles 8 ounces frozen spinach, thawed and drained


8 ounces sliced mushrooms, sautéed in olive oil (optional) 15 ounces ricotta cheese 2 teaspoons Italian seasoning 1 egg, beaten


4 cups shredded mozzarella cheese ½ cup Parmesan cheese


Preheat the oven to 425°F. Place the cut vegetables onto a baking sheet and drizzle with olive oil; sprinkle with 1 teaspoon of salt and the pepper and mix well to coat. Bake for 20 minutes or until ten- der. Meanwhile, cook the lasagna noodles accord- ing package instructions to al dente; drain well. In a medium bowl, combine the ricotta, egg, Italian seasoning, garlic powder, the remaining salt and 1 ½ cups of the mozzarella cheese. Pour a thin layer of sauce into the bottom of a 9- by 13-inch baking dish. Spread each noodle with ¼ cup of the ricotta cheese mixture and sprinkle with a handful of roast- ed vegetables. Starting at one end of the noodle, roll it up. Place the noodle, seam side down, into the prepared baking dish. Repeat with the remain- ing noodles until you run out of ingredients. After all of the rolls are in the pan, pour the rest of the sauce over the rolls. Top with the remaining moz- zarella and the Parmesan cheese. Bake for 35 to 40 minutes, or until hot and bubbly.


Preheat the oven to 350°F. Place the chicken breasts on a baking sheet. Drizzle both sides with olive oil and season with salt and pepper. Bake for 30 min- utes, until the chicken is cooked through. Allow the chicken to cool and shred it with two forks; or, place the chicken into the bowl of a stand mixer with the paddle attachment and mix on medium-low speed until the chicken is shredded. In a large skillet over medium-low heat, melt the butter. Add the garlic cloves and cook until tender. Turn the heat to me- dium and whisk in the fl our. Cook until the fl our starts to brown, 1 to 2 minutes. Whisk in the heavy cream. Reduce the heat to low and cook, stirring frequently, until the sauce thickens; don’t allow it to boil. Turn the heat off and stir in the Parme- san cheese and 1 teaspoon each of salt and pepper. Cook the lasagna noodles in boiling water until they are not quite done, about 8 minutes. In a medium bowl, mix the chicken, spinach and sautéed mush- rooms. In a separate medium bowl, combine the ricotta cheese, Italian seasoning and the egg. Spray a 9- by 13-inch baking pan with cooking spray. Place a layer of cooked noodles into the bottom. Spread a third of the ricotta cheese onto the noodles, fol- lowed by a third of the chicken fi lling, a quarter of the mozzarella and Parmesan cheeses, and a quarter of the sauce. Repeat to form two additional layers. Top with a layer of noodles, sauce and the remain- ing mozzarella and Parmesan cheeses. Bake for 45 minutes, or until the lasagna is bubbly and the top is golden. Allow the lasagna to set up at room tem- perature for 15 minutes before serving.


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