Friday, May 13, 2011

White Chicken Lasagna

Here's another recipe remix of a traditional Italian dish. White Chicken Lasagna! It changes the red sauce for a creamy white sauce and instead of ground meat, uses shredded chicken breasts. Add in some spinach and seasonings and you have a delicious twist to a traditional favorite. Combine this with some crusty garlic bread and a nice big salad, and you'll have a complete yummy meal!








White Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1 onion, finely chopped
1 tsp minced garlic
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese
1 1/4 cup grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
2 cups ricotta cheese
2 cups shredded chicken breasts
10 ounce package fresh spinach, finely chopped
2 tsp parsley

Preheat the oven to 350 degrees.

Melt the butter in a large saucepan over medium heat. Add the onion and garlic to the butter, stirring frequently until tender. Stir in the flour and salt, and cook for about 1 minute. Whisk in the chicken broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 3/4 cup parmesan cheese. Season with the basil, oregano, and black pepper. Stir in the fresh spinach. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer the lasagna as follows:

noodles
ricotta
chicken
sauce

Repeat these layers 2 more times. Make sure you have enough sauce to completely cover over the lasagna.

Add the remaining 2 cups of mozzarella and 1/2 cup of parmesan cheese to the top. Sprinkle with parsley.

Tightly cover the dish with aluminum foil and bake for about 35 minutes in the preheated 350 degree oven.

After removing from the oven, let stand for about 15 minutes before cutting to serve. So yummy!

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