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Pantry Lasagna


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Cuisine: Italian-American


IN THE KITCHEN WITH . . . / PATTI CRENSHAW, 50, ATLANTA:
MAIN DISH: Pantry Lasagna



Nominated by Emily Dyer Lynch:
"I keep waiting to see my friend Patti Crenshaw's picture and bio in your 'In the Kitchen With . . . ' column, until I realized that it's incumbent upon me to nominate Patti, who has been my oldest and dearest friend since we were 9 years old. Patti's late mother, Anna, whose culinary roots were in Louisiana, taught Patti to cook when we were in third grade. I remember standing in Mrs. Crenshaw's kitchen, watching my pal calmly helping her mother bread shrimp. I also remember Patti's Nana standing in her un-air-conditioned apartment kitchen on Roswell Road stirring up tasty and mysterious stuff in a big pot.
"That cooking tradition now rests with Patti, who, like her forebears, is very comfortable in the kitchen. In fact, the main living area in her Buckhead home centers around a huge island, where she easily and skillfully prepares sumptuous meals while her many devoted and hungry friends watch and talk. Sitting at Patti's island is comforting, nourishing, surprising, fun and always incredibly delicious."

Hands on time: 20 minutes  Total time: 45 minutes  Serves: 4

Ingredients:


    1 (10 3/4-ounce) can low-fat cream of mushroom soup
    1 (14 1/2-ounce) can diced Italian tomatoes
    1 cup Italian-seasoned chicken broth
    1 cup light sour cream
    1/2 cup white wine or chicken broth
    1 tablespoon minced garlic
    1/2 tablespoon Greek seasoning or Italian seasoning
    3 to 4 dashes hot sauce
    9 pieces oven-ready lasagna (about half a 9-ounce box)
    14 to 16 ounces precooked or smoked chicken or turkey sausage (Crenshaw likes Aidell's), sliced
    1/3 cup Parmesan cheese
    1 tablespoon olive oil
    1 (10-ounce) bag spinach leaves

Instructions:

Preheat the oven to 375 degrees.
In a large bowl, combine mushroom soup, tomatoes, chicken broth, sour cream, wine, garlic, Greek seasoning and hot sauce.
Spray an 8-by-8-inch baking pan with nonstick spray. Put a thin layer of sauce on the bottom of the pan. Top with a third of the lasagna noodles. Top with a third of the remaining sauce. Place a third of the sliced sausage on top of sauce and sprinkle with Parmesan cheese. Repeat with two more layers, ending with cheese.
Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes.
In a large skillet, add oil. Saute spinach and sprinkle with Greek seasoning.
Divide the spinach among four plates and top with lasagna.

Nutrition:

Per serving, based on 4: 545 calories (percent of calories from fat, 35), 41 grams protein, 44 grams carbohydrates, 4 grams fiber, 20 grams fat, 86 milligrams cholesterol, 914 milligrams sodium

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