Welcome to Home Shalom!

Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Sunday, January 9, 2011

Home Shalom's White Lasagna (Crock)


I came up with this recipe when I was in the mood for a white lasagna in the crock. I really appreciate the crock pot. So often at the end of the day I have lost my creative juices to "come up with dinner". SO I have learned to compensate for this by preparing as much as I can for my evening meal earlier in the day, when I am more "with it". The crock pot to me, is what I imagine it feels like to be a papa, who comes home after a long and busy day's work to receive a warm delicious meal that has already been prepared! :-) Its a beautiful thing! This version takes more "doing" than the red version, but it really is worth it! (This sauce is also lovely by itself over spaghetti!) My family scarfs this down, with praises. There are variations you can do with it to accommodate what is in your pantry/ freezer. It uses cooked chicken, so it is great to use up left overs. I like to use my canned chicken or I think ahead and make and extra chicken when I roast one whole (which is enough for a double recipe).

Layering Ingredients:
1/2 pound lasagna noodles, UNCOOKED
a handful of mozzarella or Parmesan cheese
1T fresh parsley or 1tsp dried
2C cooked chicken, cut into bite size pieces

For the veggies choose one of the following (listed in our order of preference):
2- (10 oz) bags of frozen spinach(or other greens), defrosted and squeezed dry (or 2 cans, squeezed dry)
1- (16 oz) bag of frozen broccoli, defrosted and cut
1- (16 oz) bag of frozen mixed veggies, defrosted

Sauce Ingredients:
1 stick butter (1/2 c)
1 large onion, chopped
1-2 cloves garlic, minced
1/2C flour (I use whole wheat)
1 tsp salt
3C chicken broth
2C milk
1 tsp dr. basil
1 tsp dr. oregano
1/2 tsp pepper
2C mozzarella, shredded
1/4 C parmesan Cheese

In a large skillet, saute butter and onions until translucent. Add flour and salt, mixing well. Slowly pour in broth, then add milk. Bring to a slow boil, stirring all the while, cook for a couple minutes as it thickens some. Add seasonings and cheeses. Mix well and turn off the heat.

The Cheese Layer:
2C ricotta or cottage cheese
1-2C mozzarella, shredded
1 egg

In a small bowl, mix well.

Now Layer:
1/4 sauce, noodles to cover, 1/2 cheese, all the meat
1/4 sauce, noodles to cover, 1/2 cheese, all the veggies
1/4 sauce, noodles to cover, 1/4 sauce, handful of cheese and parsley sprinkled on top

Cook in Slow Cooker on High 4-5 hours or Low 6-8 hours (It will double in a large crockpot)
You could also do this in the oven in a 3 or 4 Qrt casserole dish at 350 for 1 1/4 to 1 1/2 hours.

2 comments:

kathy said...

Oh thus sounds yummy! I will have to try it. Thanks for sharing :)

Carmen said...

first time i have heard of this kind of lasagna. I'm making lasagna for Shabbat this week. that is one of the meals that i actually make the dough for the lasagna. you know what is really good, cabbage lasagna, making that too.