Chicken lasagna is a tasty and healthful switch from the ground beef or sausage variety. Also, it is a great meal for chicken left overs. Many Americans are cautious about beef because of the high amount of fat, cholesterol and hormones added to beef. As early as 1989, a New York Tines article by Gina Kolata, titled Hormone-Treated Beef Termed Generally Safe acknowledged that the European community banned imports of beef treated with growth stimulating hormones.
Is Chicken Any Better Than Beef?
According to Eric Schlosser, author of Fast Food Nation, there is a dark side to the all American cheeseburger meal.
Synthetic estrogens were used for chicken and cattle as early as 1930.Growth hormones make animals gain weight faster. According to the Sprecher Institute for Comparative Cancer Research, such hormones are also linked to cancer in humans and to early puberty in girls.
Six different kinds of steroid hormones are approved by FDA in the United States. Yet it is possible to purchase hormone-free chicken. Tyson Foods sells chicken raised without antibiotics and marketed as “100% All Natural.”
Baked Chicken Lasagna Recipe
If you are trying to cut down on beef, give the chicken lasagna recipe a try. It is easier to prepare than the beef variety, because the chicken is already cooked and the baking time in shorter.
Preheat: Conventional oven to 375 degrees F.
Use: 13 x 9 inch baking dish.
- Ingredients:
- ½ box lasagna noodles
- 1 pound chopped cooked chicken
- 2 jars of tomato sauce
- 1 can of tomato paste
- one green pepper cut into strips
- 15 ounces, ricotta cheese
- 4 cups grated mozzarella cheese
- two beaten eggs
- 1 tablespoon crushed oregano and garlic.
Cooking Instructions:
- Cook lasagna noodles according to package instructions
- Drain and separate.
- In a large saucepan, combine tomato sauce, chopped chicken, and green pepper strips.
- Simmer for five minutes.
- In a large bowl, combine ricotta cheese, beaten eggs, spices and half of the grated mozzarella cheese.
- Place three noodle lengthwise on the bottom of the baking dish.
- Spread half of the tomato mixture over the noodles.
- Sprinkle with mozzarella cheese.
- Repeat layers.
- Sprinkle remaining mozzarella cheese on top of the lasagna.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Let Baked Chicken Lasagna stand for another 20 minutes before serving.
- Serves 12.
Serving Baked Chicken Lasagna
Serve with a green carrot salad (no need to overdo the tomatoes) and a glass of merlot. This recipe is great for holiday parties and informal get togethers.
