Weekly Wal-lah: Albino Lasagna and Zucchini Fritters

     I made Albino Lasagna for our trip. The original recipe refers to it as Creamy White Chicken and Artichoke Lasagna, but since I changed a few things, and think that name is too long, I decided to rename it. Your welcome. 

If it looks this good cold, imagine how good it looks fresh out of the oven!!!

3 boneless skinless chicken breasts, seasoned with Montreal Steak Seasoning, dried basil/oregano, mesquite seasoning; cooked on broil in oven and then chopped
1 can (14 oz.) artichoke hearts, chopped
3/4 cup chopped sun-dried tomatoes
1 can Great White Northern Beans
2 cups Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1/2 cup sour cream
1/2 cup ricotta cheese
garlic powder to taste
1 small package of fresh basil (3 leaf bunches), chopped
10 Whole Wheat Lasagna Noodles


Heat oven to 350°F.
Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan.
Beat cream cheese, milk, sour cream, ricotta cheese, and garlic powder with mixer until well blended; stir in  3/4 of the chopped basil. 
Spread half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 1/2 of the chicken mixture and 5 noodles . Sprinkle with mozzarella cheese.
Repeat.
Top with remaining cheese sauce and mozzarella; cover with foil.
Bake until boiling throughout. Sprinkle with remaining basil.

     For a side dish of crunchy, I paired it with some Zucchini Fritters, which got rave reviews, even as left-overs!


2 large Zucchini, coarsely shredded with cheese grater (then blotted dry with paper towels)
1/4 cup chopped chives (I used the ones still growing strong in my window!!!)
Garlic Salt and Pepper to taste
1 large egg
2 Tablespoons of Whole Wheat Flour
Canola Oil (could probably be substituted with non-stick cooking spray)


Combine zucchini, chives, seasoning, and egg in bowl. Then add whole wheat flour. 
Splash enough canola oil in skillet to just cover bottom, and heat to medium high. 
Form desired patty size out of zucchini mixture and place in skillet. Flip when down-faced side is browned. Remove when each side is crispy and place on paper towel. 
Serve hot with Sour Cream.....or a side salad.....or albino lasagna....you know how I feel about possibilities.....The're endless!


Wal-lah!!!!