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Monday, April 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 pound chicken breast
  • 2 eggs
  • 2 (15 oz.) containers ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 (15 oz.) container sour cream
  • 1 tsp. dried basil
  • 1 (26 oz.) jar spaghetti sauce
  • 1 (12 oz.) box oven-ready lasagna noodles
Preheat oven to 375 degrees.
Cook chicken breast until tender. Lightly beat the eggs.
Combine ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup Parmesan cheese, eggs, sour cream and basil. Mix well until combined. Stir in spaghetti sauce.
Shred chicken.
In a 9- by 13-inch casserole dish, lay four noodles side by side. Sprinkle half the chicken over them. Spread a third of the cheese-sauce mixture.
Place four sheets of lasagna over cheese-sauce mixture. (The noodles do not need to be boiled.) Sprinkle with the rest of the chicken, then spread a third of the cheese-sauce mixture.
Again, layer a third of the cheese and four noodles. Sprinkle with the remaining mozzarella and Parmesan cheese.
Wrap lasagna tightly with foil and bake 55 to 60 minutes or until noodles are tender. Let rest 10 minutes before cutting.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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