Special of the Day: Lazy Day Lasagna to Love

03 Feb Special of the Day: Lazy Day Lasagna to Love

Lazy Day Lasagna to Love

Lazy Day Lasagna to Love

A super busy line up of obligations last week had me sympathizing with all working parents who plug away throughout the day and then arrive home to switch gears and rustle up some dinner to feed the family. Whew! What a whirlwind.

Coming up with something simple and satisfying to serve for supper every night is no small task, which is why whipping up a one-dish wonder is always a welcome solution to the daily dilemma: What’s for dinner?

With little or no extra time to spend in the kitchen last week, I scanned the grocery

aisles selectively, picking  just a few low-maintenance ingredients to use in a Lazy Day

Lasagna to Love. Stars of the show included no-boil lasagna noodles, canned cooked chicken,

prepared pesto, sundried tomatoes, thinly sliced prosciutto from the deli, grated parmesan, and

even (gasp!) ready-made Alfredo sauce!

After unpacking the groceries, there was little left to do other than assemble the luscious lasagna…and bake.  Of course, some steamed vegetables with garlic butter and breadsticks would be well-received accompaniments to the Lazy Day Lasagna to Love, too.

Leftover lasagna can be cut into squares when cool and individually wrapped or bagged to freeze, then pulled out when desired to take to work for an easy-to-reheat-and-eat lunch.

Take ‘er easy with this week’s Special of the Day: Lazy Day Lasagna to Love:  Pesto Chicken Lasagna with Sundried Tomato Alfredo Sauce and Prosciutto.  Happy (effortless) cooking!

Recipes and food photography by Sydne George.

Lazy Day Lasagna to Love

Lazy Day Lasagna to Love

Lazy Day Lasagna to Love:  Pesto Chicken Lasagna with Sundried Tomato Alfredo Sauce and   Prosciutto

2 tbsp. olive oil

15 ounce jar Alfredo sauce

¼ cup julienne cut sundried tomatoes packed in oil, drained and minced

½ pound prosciutto, thinly sliced and chopped

8-ounce package no boil lasagna noodles

7 ounce tub prepared pesto

2 10-ounce cans all natural chicken breast meat, drained

5-ounce tub parmesan cheese, grated

1 ½ cups heavy cream

Fresh basil leaves, for garnish

Preheat oven to 375 degrees with rack in middle of oven. Brush a 9 x 13 inch baking dish with olive oil. Combine sundried tomatoes and Alfredo sauce in mixing bowl and stir to combine. Ladle about ¾ cup of sundried tomato Alfredo sauce in the bottom of the baking dish. Arrange three lasagna noodles on top of sauce in pan. Combine pesto and chicken and stir to mix. Spread enough pesto chicken over lasagna noodles to cover. Top with parmesan cheese to cover. Repeat layering of sauce/lasagna/pesto chicken and parmesan in baking dish, using up all of the ingredients, ending with parmesan cheese on top. (Can be made, covered and refrigerated until ready to bake.) When ready to bake, remove from refrigerator, pour cream evenly over lasagna and bake in 375 degree oven for 30-35 minutes, or until golden brown. Let rest briefly to set. Cut into squares. Garnish with fresh basil leaves.  Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at http://sydnegeorge.com/blog/.

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