Deconstructed "Chicken" Parm Lasagna

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  • #610202

    My husband told me he used to really love chicken parmesan before he became frum in college. So I decided to create a kosher version. He says it’s not quite the same, but still really, really good. I also call it a deconstructed lasagna because it is layered, and has similar ingredients to lasagna, but is not contained in neat square pieces. I plated this for the two of us (meaning I assembled it directly in our individual bowls) but you could assemble in a large bowl or serving dish family-style if you are feeding a lot of people.

    1 pkg. Morningstar Chik’n Nuggets

    1/4 cup extra-virgin olive oil

    1/2 jar tomato basil or marinara sauce

    3/4 shredded mozzarella cheese

    1/3 cup Italian herb breadcrumbs

    1/4 cup red onion, diced

    1/4 cup Parmesan cheese, divided

    3 cloves garlic, minced

    1/4 cup whole wheat Israeli couscous

    1 tbsp sun-dried tomatoes, minced

    1 tbsp butter

    3 heirloom tomatoes, cut into thick slices

    3/4 cup vegetable broth or pareve chicken-flavored broth

    8-10 cherry tomatoes, quartered

    salt and pepper to taste

    garlic and parsley salt to taste

    steak seasoning to taste

    Heat grill pan to medium-high. Saute chik’n nuggets, red onion, steak seasoning, and half of Parmesan cheese in olive oil for 10-15 minutes, turning occasionally. Add heirloom tomatoes and garlic at the end of cooking time. Remove from heat.

    While the chik’n nuggets are cooking, heat vegetable broth to boiling. Add couscous, butter, and salt and pepper and simmer for about 8 minutes. Spoon out a few tablespoons of couscous and reserve. Add cherry tomatoes, breadcrumbs, and mozzarella cheese to remaining couscous/broth. Stir continuously until cheese is melted and mixture is thickened. Remove from heat.

    To assemble: spoon reserved couscous on the bottom of the bowl or dish. Add a layer of chik’n nuggets, then a layer of marinara sauce (room temperature), then a layer of couscous cheese sauce. Repeat as many times as the width of your dish permits. Top with the heirloom tomatoes, sun-dried tomatoes, pan drippings from the chik’n, remaining Parmesan cheese, and a sprinkle of garlic and parsley salt. You can bake it at this point if you want, but I served immediately– everything is already cooked through and cheese is melted.

    B’tayavon!

    #968543

    akuperma
    Participant

    It is hard imagine the primitive cuisine our ancestors endured before the introduction of SOY.

    #968544

    golfer
    Participant

    jfem02, you would like to tell us that you are a Jewish feminist. I have a strong suspicion you really are Jewish; however, I think you’re not a genuine, bona fide feminist. An authentic feminist would never dream of spending that much time in the kitchen just to please a male (in this case a husband). But you should be proud of yourself. You sound like a wonderful Jewish wife!

    And don’t feel bad. I don’t play golf very well either.

    #968545

    Yes, I really am Jewish. Both of my parents were born Jewish, and their kesubah is hanging on the wall of my mother’s dining room.

    I also really am a feminist. Being a feminist and a good wife are not mutually exclusive. Neither are being a feminist and a good cook. I love my husband, I love cooking, and I especially love cooking for him.

    By the way, you screen name is “golfer”, not “good golfer”. It’s accurate if you golf at all, regardless of how good you are.

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