Chicken Alfredo Lasgne Al Forno

This is a rich and delicious take on a standard lasagna!


You will need:

8 - 10 lasagna noodles

15 oz tub of ricotta

2 packets dry alfredo, prepared according to package directions but adding an additional 1/2 cup of milk (sauce may be a tiny bit thin)

4 boneless/skinless chicken breasts, cooked and shredded

5 slices bacon, cooked and chopped

1 bunch baby spinach

2 cup bag shredded mozz

2 eggs

salt

pepper

paprika

2 cloves garlic

8x11 baking dish

Preheat oven to 400.

Bring 1.5 quarts water to a boil. Place 8 lasagna noodles in baking dish and pour water over - set aside.

In a bowl combine entire contents of ricotta package, 2 eggs, baby spinach leaves, a pinch or 2 of salt, a few grinds of black pepper, 1 tsp paprika. Grate in garlic cloves and mix well.

The noodles should be softened a bit at this point so you can empty the water and lay them out separately. Spoon a 1/4 c. alfredo sauce into bottom of casserole dish, layer 4 - 5 noodles (depending on your dish) followed by half the remaining alfredo mix, half the ricotta mix, half the chicken and bacon, and half the bag of cheese. Layer the noodles, followed by the remaining parts of each in the same pattern.

Cover with foil and bake for 40 mins - remove foil and bake additional 15 or until cheese on top is golden and bubbly. Allow to rest 15 mins to set, then cut and serve.

Green Eggs & Ham

I got this from Rachel Ray and made some modifications.

Level of difficulty: Easy but moderately labor-intensive

What you need:

-Large cup muffin tin*

-1 package bacon**

-1 bunch spinach

-4 or 5 Yukon Gold potatoes

-salt, pepper, garlic power, paprika to taste

-foil lined baking sheet

-cheese grater

Preheat the oven to 400 degrees. Place bacon on foil lined sheet and place in preheated oven - cook approx 10 minutes. The bacon should be slightly cooked through but still soft and pliable. When bacon is done, pour off drippings into a large skillet. Remove cooked bacon and place onto paper towel lined plate to remove excess grease. Place remaining bacon onto sheet and place back in oven for approx 15 minutes. Once remaining bacon is cooked, pour drippings into skillet.

Reduce oven heat to 375. Line each muffin cup with bacon and place 2-3 spinach leaves in each, pressing down in center to create a small bowl. Meanwhile, heat skillet with bacon grease over medium-high heat. When the grease begins to ripple but not smoke, crack an egg in and allow the bottoms of the white to barely set, then slide off into one of the egg cups. Continue to do this until your tin is full and then place in the oven. Allow whites to set fully. When eggs are finished cooking, remove from heat and allow to rest for a few minutes before easing a spoon around the outside of each cup and gently removing.

You can also crack the egg directly into the tin (as shown above) and cook at about 400 for 15-20 minutes or until whites are set.

You can use the mini muffin or regular size tins, depending on your needs. The minis work great if you're using this for appetizers.

**To make this more traditionally, you can use deli sliced ham in place of bacon or precooked bacon.