Before the TCL competition started I was really perplexed about Wednesday’s competition-International dish featuring items from Cub’s international aisle. I had a bunch of recipes in mind but nothing seemed right. So I went to Cub to brainstorm-yeah I’m weird. Anyway, I thought of an idea to combine what’s great from Thai dishes and make it into a lasagna. At this point in the competition I was beat. I hardly slept the night before (from worrying and taking care of Stella)and wasn’t sure what would happen. I made it, and people keep requesting this recipe. It’s a great combination of Pad Thai and Lasagna. As John Michael Lerma suggested, try it with a great white wine! Yum!
9 Cub Brand Lasagna Noodles
1 Red Pepper
1 TB of Olive Oil
1 lb of Cub Brand Chicken Breasts
1 package of Taste of Thai Pad Thai Sauce
16oz Bag of Cub Brand Frozen Spinach (Defrosted)
1 ¾ tsp minced Garlic
¼ tsp Salt
2 cup coconut milk
1 cup skim milk
2 tsp sugar
6 TB of Cub Brand Extra Chunky Peanut Butter
1 cup chopped Peanuts
2 Green Onion Stems chopped (only green part)
1 can of Bean Sprouts
1 cup scrambled egg
Remaining Peanut Sauce
Preheat oven to 375.
Prepare lasagna noodles according to package and set aside. Roast Red Pepper in oven by de-seeding it and broiling it on tin foil on a cookie sheet for 15 minutes or until blackened. Remove from oven and let sit inside a Ziploc bag for 20 minutes. Peel skin off pepper and cut pepper into small pieces. Set aside. Saute chicken in 1 TB of Olive Oil and once chicken has cooked add Pad Thai Sauce and let cook on low for 5 minutes. Set aside. Mix Spinach, garlic and salt. Once mixed, blend in 2 beaten eggs. Set aside. Bring coconut and skim milk to a boil and add sugar and peanut butter. Stir until peanut butter has completely dissolved. Layer lasagna with noodles, spinach mixture, chicken, roasted red pepper and peanut sauce. Makes three layers. Bake in oven, covered with tin foil for 45 minutes. Serve with garnishes.