White Cheese Chicken Lasagna

This is super yummy! I found it on allrecipes.com. Next time I make it, I'm going to omit the ricotta cheese and I'm going to mix the spinach into the sauce when I add the seasonings. Just my own personal preferences.

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 1/4 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

Creamy Tomato Penne

I feel torn between posting here and Matt's blog, so I'm just posting both places. I'm just figuring people don't look at both, so it won't be like I'm repeating this. Although I am going to copy and paste this so it will be exactly the same!
I got this recipe from Pioneer Woman. I love her site and read it all the time now, I think what draws me in regularly are her giveaways. She gives away Kitchen Aids, to cameras, to $250 gift cards. It's amazing, and I'll never win, but I can't help trying! This recipe has shrimp in it, and I'm not a seafood fan, let alone I barely eat meat, but I had to try it for Matt, and it just looked plain good! I really liked it, but eventually had to sift through the shrimp. It would be good with chicken too, although I still wouldn't really eat the chicken. I would also like it without any meat!
Creamy Tomato Penne

1 Pound Shrimp

3/4 Pound Penne Pasta

Butter

Olive Oil

1 Small Onion

2 Cloves Garlic

1/2 Cup White Wine

1 8oz. Can Tomato Sauce

1 Cup Heavy Cream

Fresh Parsley

Fresh Basil

Salt & Pepper

Cook the Penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse *under cool water) 1 pound of extra large shrimp. Heat about 1 Tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minute until just opaque. Do not over cook them. Remove them to a plate and let cool for a few minutes.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 Tbsps. butter and 2 Tbsps. Olive Oil. Add the garlic and onion and saute,

stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low sodium chicken broth instead (about 1/2 cup).

Now add and 8 oz. can of plain tomato sauce. Stir well until combined. Then add 1 cup off heavy cram. Continue stirring. Turn heat down to low and let simmer while you chop your herbs. About a Tbsp. of chopped fresh parsley and about the same amount of chopped basin or if you're feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.