The easiest way to host a large group of people for dinner is by having a potluck. Making one recipe, while getting to eat several dishes, is a win-win situation. If you’re lucky, you will probably even have leftovers, and if you keep some containers on hand so you can send your friends home with leftovers too!
The main dish for our Junior League of Seattle potluck, Lasagna Cacciatore, is a delicious combination of lasagna and chicken cacciatore (just in case the name didn’t give it away). The recipe for Lasagna Cacciatore can be found The Junior League of Seattle Cookbook Celebrate The Rain on pg. 131. If you want to cook something simple, filling, and cozy that can be put in the oven with no last minute finicky components, than this is the perfect recipe for you!
You will find the main recipe instructions in your copy of Celebrate The Rain, but here are some tips, hints, and photos from our personal experience.
As you read through and follow the recipe, take note of some of the hints below. The book also gives good tips, so make sure to read it thoroughly before you get started!
Decide if you want to buy double the quantities so you can freeze some for another time.
This recipe is simple to make, but it is still potentially time consuming. So, make sure you give yourself enough time to put this delicious lasagna puzzle together!
Once the chicken was browned for a couple of minutes on either side, you can put it in the oven on 350 for about 10 minutes. Cooking it in the pan can make it too brown and crispy, and the middle may remain uncooked. Baking it speeds up the cooking and keeps it moist.
Try fitting the lasagna noodles into your pan first so you know how many to use. Even standard sized lasagna pans vary in real dimensions, and no one wants to have too few noodles!
The serving size for this dish is closer to 10 if you are eating it with a side dish. We had a lot left over after eating it with 10 ladies.
- ¼ cup olive oil, divided
- ¾ pound boneless, skinless chicken breasts
- salt and freshly ground black pepper
- 2 medium onions, thinly sliced (*I used one large onion and chopped it into dice)
- 10 ounces of button mushrooms, brushed clean, trimmed, and thinly sliced
- 4 cloves garlic, minced
- 1 large bell pepper, cored seeded and cut into ½ inch dice
- 1 can (28 ounces) of crushed tomatoes
- ¼ cup minced parsley
- 2 teaspoons dried oregano
- 2 teaspoons dried basic
- 1 teaspoon salt (*I used ½ a teaspoon)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried red pepper flakes
- 1 pound mozzarella cheese, grated
- 1 cupe freshly grated Parmesan cheese
- 12 cooked lasagna noodles
Viola! The finished product. Enjoy your potluck!