White Cheese Chicken Lasagna

• 9 lasagna noodles (no bake variety!)
  
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth (I use water)
  
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 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 meat
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F (175 degrees C).

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 two 8x8 baking dishes. 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.

IF FREEZING: Layer lasagna as directed. Do not bake. Wrap tightly in several layers of foil, label and freeze!

Spinach and Orzo Salad

Salad:

Fresh corn on the cob
Orzo pasta, cooked as directed (with lots of salt)
Spinach, fresh, chiffonade
Sun Dried tomatoes (packed in oil), drained and julienne
Pine Nuts, toasted
Feta Cheese, block (crumble yourself for fresher cheese)

Dressing: “Pride of Crowns” (5 Crowns recipe and is great on any type of salad…and easy and keeps well in fridge) **CAN BE DOUBLED/TRIPLE/QUADRUPLED, etc, as needed)

1 tsp Lawry’s Seasoned Salt
1 tsp Lawry’s Seasoned Pepper
1 tsp Lawry’s Pinch of Herbs (can only find at Gelson’s)
1 tsp dry mustard
1 tsp chopped garlic
1 cup oil (either veggie or olive or mixture of both)
1/3 cup red wine vinegar

Preheat oven to 450 degrees and wrap ear of corn in foil and roast in oven until tender, about 30 minutes. Remove and allow to sit in foil for 5-10 minutes to steam and cool, cut kernels from cob.

TIPS:
-Every part of this salad can be made at least 1 day ahead, bagged separately and then assembled at the last minute.
-The dressing should be made a few days ahead to let the flavors blend well.
-Place a damp paper towel in the bag of the chiffonade spinach to keep it fresh and crisp.
-The corn makes a big difference if is done the way above. Don’t cheat and buy canned corn.
-Already crumbled feta is much dryer and older than block. Crumble yourself.
-Trader Joes has already toasted pine nuts in a huge bag-nice time saver.
-Trader Joes and Costco have already julienne sun dried tomatoes-nice time saver
-Chiffonading the spinach takes awhile!
-Set the salad dressing out the morning of the party to let it soften.

(no measurements are above but a point of reference-for a party of about 50 adults I used a large bag of pine nuts, 1 box of orzo, 1 large jar of tomatoes (from Costco), 5 or so bags of spinach, 8 ears of corn, a quadruple batch of dressing (maybe more b/c I had lots left over), 3-4 boxes of feta. It is all to taste so just keep adding and see what looks good!)

You’ll love how easy it is to put together so no work the day of the party.

ENJOY!