Last night’s dinner was fab. The chicken was so moist and I ended-up using sweet potatotes for the fries at the last minute. Yummmm. I’ll try out the lamb before I actually post where I got the meat though.

Tonight’s dinner
The chicken is big and now I have to do something with it. I’ll make a pot pie for the freezer (more on that tomorrow) but I thought I would try something different tonight.

I found a recipe for Chicken lasagne and I’m going to give it a try.

Lemon-Chicken Lasagne

Serves 6
2 cups bechamel sauce (see moussaka recipe for this)
2 Tbsp. capers
6 no boil lasagna noodles
1/2 15 oz container ricotta cheese (I’m going to use soft goat’s cheese)
1 1/2 cups shredded mozarella
1 1/2 tsp lemon peel
1/4 cup parmesean cheese
2 cups leftover chicken, chopped
Mix 1 cup of mozarella and the ricotta plus 1 teaspoon lemon peel.

Heat bechamel sauce and capers.

Put 1/3 cup of sauce in 2 quart casserole. Top with 2 noodles. Spoon half the cheese mixture over noodles. Sprinkle with two tablesoons parmesean. Top with half the chicken. Spoon half remaining sauce over chicken. Top with two noodles, remaining cheese mixture and chicken. Add 2 more noodles, remaining sauce and sprinkle with mozarella and parmesean. Cover with foil and bake at 350 for 40 minutes. Let stand covered 20 mintes. Sprinkle with lemon peel.

I’ll give you the review tomorrow of this new way to get rid of leftovers.