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For the Modern Home

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With Lucy Frogger

Presents a Special Recipe For

Chicken Caesar Lasagna

Lasagna

Ingredients:

  • 2 boneless chicken breasts
  • 2 cloves of garlic
  • 1 tea spoon spicy mustard
  • 1 tea spoon of vinegar
  • 1 bunch of spinach
  • 1 1?2 cups of Caesar dressing
  • 2 cups of Alfredo Sauce
  • 1 table spoon of tomato sauce
  • 2 cups of romano cheese
  • 1 cup of mozzarella cheese (grated)
  • 1?2 cup of parmesan cheese (grated)
  • 1 package (roughly 16-20) lasagna noodles.
  • 2 teaspoon Extra Virgin olive oil.

Optional:

  • 1 small chopped onion
  • 1 chopped or sliced tomato

For vegetarian, substitute eggplant for chicken.

Directions:
Chop garlic finely and press, mix with mustard and vinegar and pour over chicken. Place chicken in a skillet with olive oil on low heat for 10-15 minutes until white throughout.

Cut chicken into fine slices and set aside in large bowl. Add the Caesar dressing and uncooked, rinsed spinach. Toss together until chicken, dressing and spinach are well mixed.

Add optional ingredients or spices to taste. Set a large pot on high heat, bring about three quarts of water to boil.

In a small saucepan, combine tomato and Alfredo sauces. Set on low heat. Stir occasionally until well mixed.

Spread a thin layer of sauce over the bottom of an oven-safe casserole dish. Once water is boiling, drop in the lasagna noodles, around five or six at a time. Cook until they can bend without breaking. Spread the cooked noodles in a flat row on the bottom of the casserole dish.

Spread layer of Romano cheese and sauce. Top with second layer of noodles. Add chicken and spinach layer and spread evenly. Top with parmesan cheese. Repeat layers of salad and cheese until all ingredients have been used or until desired thickness.

Top with final layer of noodles. Spread thin layer of sauce on top and pour grated mozeralla liberally over the top of the lasagna.

Bake at 300 degrees for 40-50 minutes, or until top layer is golden brown.

Serves 4-6 people.

This Month’s Recipe

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Mmm…Everyone loves a hot stack of pancakes, but did you know that you can make pancakes any time you want? How delicious.

Basically, pancakes are composed of base-proteins (large molecules composed of one or more chains of amino acids), lipids (long chains of poly-bonded hydrogen, carbon, and oxygen) and carbohydrates (a compound or molecule that is composed of carbon, oxygen and hydrogen in the ratio of 2H:1C:1O).

Using any basic matter as a starting material, you can begin making your pancakes. First, separate the molecular constituents of your starter matter using any advanced particle accelerator. With collisions, you should be able to separate the matter into its component atoms. Be sure to channel the atoms you need to a Penning trap or a Ioffe-Pritchard trap, depending on what’s available.

Next, use a magnetic field generator (class VI or higher) to carefully arrange the separated atoms into the desired molecules, taking care to note the appropriate use of chemical, covalent and hydrogen bonds.

With a supercomputer, such as the Cray, you can create a molecular mapping program to help you properly understand the exact way to create particularly complicated molecules such as the polysaturated lipid chains as well as complex sugars such as fructose. Try not to let that pesky Heisenberg Uncertainty Principle get in your way.

Once you have created the molecules you will need, consult or create genome maps for bovines, poultry fowls and wheat. These genome maps will allow you to form the molecules into proper cellular structures using an electron microscope and electrically charged probes. Then, simply create the pancakes by pushing the molecules along a magnetic plate with your handy probe.

Be sure to heat your pancakes before eating and don’t forget the syrup. Yummy!