Make-Ahead White Chicken Lasagna
1 tablespoon butter
7 oz. Gouda cheese, shredded
1 pound boneless chicken (2 cups) breast, cut into 1/2 inch pieces
12 oz. small-curd cottage cheese
1 1/2 cups red bell pepper, coarsely chopped
1/4 cup fresh basil leaves cut into thin strips
1 cup finely chopped celery
1 egg, beaten
1/2 cup chopped onion
9 uncooked lasagna noodles
2 cloves garlic, finely chopped
16 oz. sliced mozzarella cheese
1 pint half-and-half
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
Fresh basil sprigs or chopped
4 oz. cream cheese
basil leaves, if desired
Melt butter in skillet, add chicken 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic. Cook until chicken is no longer pink in center.
Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and egg until blended.
Spread l cup chicken mixture in greased baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate or at least 8 hours or overnight.
Heat oven to 350º. Bake lasagna covered 45 minutes. Uncover; bake 30-35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs. 12 servings
Strawberry Salad
2 teaspoons sugar
1 head red leaf lettuce
1 1/2 teaspoons Kosher salt
1 head butter lettuce
1 cup hot water 2 tablespoons olive oil
1 cup quartered strawberries
Salt and pepper
1/4 cup red vinegar
Toasted nuts
1 shallot, thinly sliced
Dissolve sugar and salt in hot water. add strawberries, vinegar and shallot; let sit 10 minutes. Drain, reserving l tablespoons liquid. Toss lettuce with olive oil, the reserved liquid and the berries and shallot; season with salt and pepper. Top with toasted nuts.
Salted Caramel Cereal Bars
2/3 cup caramel topping
1 package (10 oz.) marshmallows
7 cups Rice Krispies
1/2 cup butterscotch morsels
1 1/2 teaspoons flaky sea salt
In sauce pan, stir caramel over low heat until bubbly, 3 minutes. Add marshmallows stir until melted. In bowl, toss cereal, butterscotch morsels and salt; gently mix in melted caramel. Pour into 8-inch pan. Using greased wax paper, press to flatten. Let cool and cut into squares. Serves 8
