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00:20
Prep
00:45
Cook
01:05
Total Time
Ingredients & Directions
Directions
Easy White Chicken Lasagna
3 tablespoons
Butter
2 teaspoons
Minced garlic
3 tablespoons
Chopped shallots
3 tablespoons
Flour
2 1/2 cups
Whole milk or half and half
Salt to taste
2 tablespoons
Chopped basil
1/4 cup
Grated parmesan cheese
4 ounces
Cream cheese softened
Parmesan cream sauce
3/4 cup
Ricotta cheese
1
Egg
8 dried
Lasagna noodles, cooked according to package instructions
2 cups
Cooked chicken, cut into bite sized pieces
2 cups
Shredded mozzarella cheese
1/4 cup
Grated parmesan cheese
4 cups
Baby spinach leaves
- Preheat the oven to 400°F.
- Oil an 8" x 8" casserole baking dish.
- To make the sauce, place a sauté pan over medium high heat, and add the butter.
- When the butter is melted and no longer foaming, stir in the garlic and flour, and cook for 30 seconds, constantly stirring.
- Gradually whisk in the milk, bring to a simmer and cook, stirring, until the sauce has thickened.
- Remove from heat and add the parmesan and cream cheeses, and the spinach, stirring the sauce until the spinach has wilted; set aside until ready to assemble lasagna.
- In a small bowl, combine the egg and ricotta and whisk until blended.
- Spoon about 1/4 cup of the creamy cheese sauce in the bottom of the baking dish and top with 2 cooked lasagna noodles.
- Now spread 1/4 cup or ricotta mixture over noodles, top with 2/3 cup of chicken, 23 cup of mozzarella cheese, 1 tablespoon of parmesan cheese, and another 1/2 cup of sauce.
- Repeat layers twice more and pour the remaining sauce and parmesan cheese over the top layer of noodles.
- Bake uncovered 20-25 minutes, until the sauce is bubbling.
- Let the lasagna cool for 15-20 minutes before serving.*
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Yield: 6
00:20
Prep
00:45
Cook
01:05 Total Time
Ingredients
Directions
Easy White Chicken Lasagna
3 tablespoons
Butter
2 teaspoons
Minced garlic
3 tablespoons
Chopped shallots
3 tablespoons
Flour
2 1/2 cups
Whole milk or half and half
Salt to taste
2 tablespoons
Chopped basil
1/4 cup
Grated parmesan cheese
4 ounces
Cream cheese softened
Parmesan cream sauce
3/4 cup
Ricotta cheese
1
Egg
8 dried
Lasagna noodles, cooked according to package instructions
2 cups
Cooked chicken, cut into bite sized pieces
2 cups
Shredded mozzarella cheese
1/4 cup
Grated parmesan cheese
4 cups
Baby spinach leaves
- Preheat the oven to 400°F.
- Oil an 8" x 8" casserole baking dish.
- To make the sauce, place a sauté pan over medium high heat, and add the butter.
- When the butter is melted and no longer foaming, stir in the garlic and flour, and cook for 30 seconds, constantly stirring.
- Gradually whisk in the milk, bring to a simmer and cook, stirring, until the sauce has thickened.
- Remove from heat and add the parmesan and cream cheeses, and the spinach, stirring the sauce until the spinach has wilted; set aside until ready to assemble lasagna.
- In a small bowl, combine the egg and ricotta and whisk until blended.
- Spoon about 1/4 cup of the creamy cheese sauce in the bottom of the baking dish and top with 2 cooked lasagna noodles.
- Now spread 1/4 cup or ricotta mixture over noodles, top with 2/3 cup of chicken, 23 cup of mozzarella cheese, 1 tablespoon of parmesan cheese, and another 1/2 cup of sauce.
- Repeat layers twice more and pour the remaining sauce and parmesan cheese over the top layer of noodles.
- Bake uncovered 20-25 minutes, until the sauce is bubbling.
- Let the lasagna cool for 15-20 minutes before serving.*
