cursed blessed with a picky eater.
She’s a good breakfast eater (oatmeal and yogurt are her two all-time favorite foods), but dinner can be torturous.
Lasagna is her favorite dinner, but it HAS to be made with homemade noodles or forget it; she won’t eat.
she also feels this way about chicken noodle soup; I’ve created a monster!
Wednesday is the one night we don’t have anything after-school, so it is the perfect night for lasagna.
We also had an excessive amount of chicken in the house; chicken lasagna it is.
The rain has finally stopped, and the kids were outdoors. The kitchen was all mine. Time to get creative.
You can certainly cut the prep time with store bought fresh noodles.
For the noodles:
2 cups AP flour
1 cup whole wheat flour
drizzle of olive oil
Combine the flours, and make a well in the center
add in the eggs and just a bit of oil
mix using the dough hook
you may need to add a bit of water
allow the dough to rest (lightly covered) for 20 minutes
after resting, cut into 8 equal pieces
roll each piece into a thin rectangle
For the lasagna:
16 asparagus spears
1/2 pound shredded chicken breast (already cooked)
8 oz Mascarpone
1 jar Alfredo sauce (or you can make your own – I was not quite that fabulous tonight)
freshly grated Parmesan cheese
Salt/Pepper to taste
spread each noodle with the mascrapone
add two asparagus spears
evenly divide the chicken among the 8 noodles
place in buttered baking dish
cover with the Alfredo sauce, a dash of pepper, and of course what’s better with cheese than more cheese – a sprinkle of grated Parmesan
bake at 350 for 30 – 40 minutes covered (loosely with foil)
uncover and continue to cook until the cheese is nicely browned
Let rest 10 minutes before serving – VERY hot!