Lemon Chicken Lasagna
Nov 3, 2011
This colourful vegetable lasagna will delight vegetarian guests — and even the most dedicated meat eaters, too — with its rich flavours. You can save time by using 4 cups (1 L) of store-bought pasta sauce instead of making the tomato sauce.
This is sheer elegance in its simplicity. You'll need about a box of coarse salt for an oyster bed.
For extra flavour, rub toasted baguette slices with a halved garlic clove.
We love it so much that we bought spaghetti squash seeds and planted them. Squash lasts a long time in cool dry places.
Any other whitefish fillets would also taste delicious in this recipe. Serve with buttered and parsley-speckled fettuccine.
If you can't find fresh crab, look for cans of frozen crabmeat at the seafood counter of the grocery store.
