Use what you have in the refrigerator and freezer. Running to the store every time you decide to cook will end up costing you more than you think. I keep several staples available, both canned and frozen. I froze bell peppers and basil pesto from the garden this past summer and I always have fresh vegetables and onions. I also keep several kinds of cheese on hand.
This is what I made and it was yummy!
Chicken and Vegetable Lasagna with Goat Cheese Sauce
Serves 6
Ingredients:
9 lasagna noodles, cook about 2-3 minutes less than al dente (will continue to cook in the oven)
1 tablespoon extra virgin olive oil
1/3 cup premade roux
1 cup chicken broth
1/3 cup mix of green, red, and/or yellow bell peppers, diced
4 ounces goat cheese
1 tablespoon basil pesto
2 cups diced chicken, cooked
1 cup broccoli florets (fresh or frozen)
2 carrots, peeled and sliced 1/4 inch thick
1/2 medium onion, peeled and sliced
4 ounces baby portabella mushrooms, sliced
8 ounces Mozzarella cheese, freshly grated
4 ounces Parmesan cheese, freshly grated
Instructions:
Preheat oven 350 degrees. Place 3 lasagna noodles in 9x13 casserole dish. Lightly brush with olive oil
For the vegetables
While the oven is preheating toss the mushrooms and onions with 2 tablespoons olive oil and place on baking sheet and roast in oven. Remove when ready to assemble and add to sauce
Place carrots in microwave steamer with 1/2 inch water. Add broccoli if fresh, (if frozen do not precook broccoli). Cook in microwave for 2-3 minutes to steam until slightly tender. Drain the water into the sauce.
To make sauce
Heat roux (see note)in pan on medium heat. Slowly add chicken broth and stir until thickened. Add goat cheese, pesto, and red peppers, season with salt and pepper. Go light on the salt. Simmer until ready to use. Can make the day before and refrigerate until ready to assemble.
To assemble
Layer 1/2 of the carrots, broccoli and chicken on top of the lasagna noodles. Pour 1/2 of the sauce over the broccoli. Top with 1/3 of the cheeses. Add next layer of noodles and repeat with vegetables, sauce and 1/3 of the cheese. Top with last 3 noodles.
Cover with foil and bake for 40 minutes. Remove from oven, uncover, add remaining cheese. Back in the oven, uncovered for 5-6 minutes until cheese on top melts.
Remove from oven and allow to cool for about 10 minutes. This will allow the juices to thicken.
Cooking Wiser
To save time make a large batch of roux and freeze in 1/3 cup containers. Take out of freezer to thaw when ready to use.