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How to Prepare the Best Spanish Lasagna

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    • 1). Preheat an oven to 350 F. Melt 1/2 stick of butter or margarine in a saucepan, and add two garlic cloves that are pressed or minced. Sprinkle 1 tsp. each of chopped oregano and chopped sweet basil onto the saucepan's ingredients, and saute the mixture on medium low heat until the garlic browns slightly. Set the cooked ingredients aside in a small bowl.

    • 2). Place 1/4 cup of olive oil or vegetable oil in a large saucepan, and add two whole boneless, skinless chicken breasts chopped to bite-size pieces. Cook the chicken over medium heat. Add 2 tsp. of garlic salt to the chicken. When the chicken is cooked thoroughly, slowly add 1/3 cup flour and stir. Then add the cooked butter or margarine and spice mixture to the saucepan.

    • 3). Pour one tub of defrosted Hatch green chili peppers over the chicken, and stir the combination frequently while cooking it for three minutes over low heat. Add 3 1/2 jars of Alfredo sauce to the pan, and continue to stir while cooking the mixture for an additional five minutes.

    • 4). Pour the remaining 1/2 jar of Alfredo sauce in a 9-by-13-inch baking pan to cover its bottom. Place four oven-ready lasagna noodles across the bottom of the baking pan, and then spoon and spread some of the chicken mixture on top of the lasagna noodles. Cover the chicken mixture with a thin layer of mozzarella cheese, and then repeat the layering process twice. Sprinkle Parmesan cheese across the top of the final layer. Cover the baking pan with aluminum foil.

    • 5). Place the baking pan in the oven, and bake the Spanish lasagna for 35 minutes at 350 F. Remove the aluminum foil, and bake the lasagna for an additional 15 minutes, or until the top layer browns slightly. Remove the pan from the oven, and allow the Spanish lasagna to cool five minutes before serving.

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