Chicken Lasagna & Home Made Ricotta

This is the curds before I added the milk. This is the mixture after adding a little milk. Consistency similar to cottage cheese.


This was a fun project. I had gone to a Bosch class a while back, that taught how to make ricotta. I had thought it would be fun to give it a try. I usually make lasagna with cottage cheese. I thought it would be fun to try and make some when I made the lasagna today. This is how you make it. It was super easy. It worked best with whole milk. The more cream and fat the better.

Recipe:
Apple Cider Vinegar Ricotta
(You could cut down the recipe)
8 C Whole Milk
1/8 C Cider Vinegar
1/8 t0 1/4 Tsp salt
1/2 C Whole milk

Directions: (It should make about 3 C after you add the milk.)
Bring milk to 185 degrees on the stove in a saucepan. Remove from heat. While stirring add the vinegar and salt.. Tiny curds will form very quickly. Pour into colander over a bowl. I then added a little milk to it and put it in the fridge while I was making the lasagna.

Recipe: Made a 9x13
Chicken Lasagna Heat oven to 350
2 1 /2 C shredded cooked chicken
2 1/2 C ricotta or cottage cheese
Spaghetti sauce ( I used 2 large cans of tomatoes, 2 T Basil, 2 T Parsley, 3 garlic cloves, 2 tsp brown sugar, 1 tsp salt, 1 onion chopped in pieces, 1 sm. can of tomato paste, 1/3 C water. Longer you simmer the better the flavor. I pureed it in the blender.
Parmesan Cheese or shredded cheese of your choice
lasagna noodles (I don't cook my noodles ahead it is your choice)

1. Grease 9 x13 pan.

2. Pour a small amount of sauce in the pan. Place noodles on the bottom. Then put on more sauce, enough to cover . Then a layer of chicken, a layer of sauce, noodles, ricotta, chicken, pasta , sauce. cover with shredded cheese of your choice. Cover with foil.

3. Then bake in preheated oven for about an hour till noodles our soft. Can take the foil off for the last few minutes after the noodles are soft.

Chicken is a nice variation for lasagna.