Get an easy to follow recipe of White Cheese Chicken Lasagna Thick with an abundance of mozzarella, Parmesan and ricotta cheeses, this chicken and spinach lasagna could make you forget all about the tomato kind!
Preparation time: 20 min
Cook time: 40 min
Total time: 1 hour
Ingredients Required:
1. Nine whole Lasagna noodles they shouldn’t be oven ready
2. Half cup butter
3. One whole onion, chopped
4. One clove garlic, minced
5. Half cups all-purpose flour (maida)
6. One teaspoon Salt
7. Two cups chicken broth
8. One and half cups Milk
9. Four cups shredded mozzarella cheese, divided
10. One cup grated parmesan cheese, divided, plus additional 1/4 cup for topping (optional)
11. One tsp each, dried basil and oregano
12. Half tsp ground pepper
13. Two cups ricotta cheese
14. Two cups Cooked, Cubed Chicken
15. One package frozen chopped spinach, thawed and drained
16. One tblsp chopped fresh parsley
Instructions:
1. Preheat oven at 350 degree F.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
3. Meanwhile melt butter in a pan over medium heat add onion and garlic in butter until tender, stirring frequently.
4. Stir in flour and salt, simmer until bubbly.
5. Mix broth and milk and boil, stir continuously for 1 minute.
6. Add two cup of mozzarella cheese and half cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
7. Spread 1/3 of the sauce mixture on the bottom of the baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
8. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese.
9. Bake for 35 – 40 min in preheated oven.
10. Keep it aside for 5 min before cutting and serving.
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| White Cheese Chicken Lasagna |
Preparation time: 20 min
Cook time: 40 min
Total time: 1 hour
Ingredients Required:
1. Nine whole Lasagna noodles they shouldn’t be oven ready
2. Half cup butter
3. One whole onion, chopped
4. One clove garlic, minced
5. Half cups all-purpose flour (maida)
6. One teaspoon Salt
7. Two cups chicken broth
8. One and half cups Milk
9. Four cups shredded mozzarella cheese, divided
10. One cup grated parmesan cheese, divided, plus additional 1/4 cup for topping (optional)
11. One tsp each, dried basil and oregano
12. Half tsp ground pepper
13. Two cups ricotta cheese
14. Two cups Cooked, Cubed Chicken
15. One package frozen chopped spinach, thawed and drained
16. One tblsp chopped fresh parsley
Instructions:
1. Preheat oven at 350 degree F.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
3. Meanwhile melt butter in a pan over medium heat add onion and garlic in butter until tender, stirring frequently.
4. Stir in flour and salt, simmer until bubbly.
5. Mix broth and milk and boil, stir continuously for 1 minute.
6. Add two cup of mozzarella cheese and half cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
7. Spread 1/3 of the sauce mixture on the bottom of the baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
8. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese.
9. Bake for 35 – 40 min in preheated oven.
10. Keep it aside for 5 min before cutting and serving.
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