How to make it

  • Make the Sauce:
  • In a saucepan, melt butter over moderately low heat.
  • Stir in flour and cook roux, stirring, for 3 minutes.
  • Add milk in a stream and bring mixture to a boil, whisking until thick and smooth.
  • Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10-12 minutes, or until thickened.
  • Transfer sauce to a bowl and cover.
  • Make the Filling:
  • Into a small bowl crumble oregano, rosemary, marjoram, and thyme.
  • Thinly slice mushrooms.
  • Discard coarse stems from spinach and coarsely chop.
  • Cut chicken into ½ inch strips.
  • In a large skillet, melt butter over moderate heat and cook chicken, 1 ½ t garlic, and half of the herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked.
  • Transfer chicken with a slotted spoon to a large bowl.
  • Add wine to the skillet and bring mixture to a boil, stirring.
  • Add mushrooms and spinach and cook, covered, until spinach is wilted.
  • Add remaining 1 ½ t garlic, remaining herb mixture, hot sauce, and salt and pepper to taste and cook, uncovered, stirring occasionally until liquid given off by mushrooms is evaporated.
  • Transfer mushroom mixture to chicken and stir until combined well.
  • Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until well combined.
  • Preheat oven to 350 degrees and butter a 13x9 baking dish.
  • In a bowl whisk together ricotta, egg, basil and salt and pepper to taste.
  • Pour ½ cup reserved sauce into baking dish (sauce will not completely cover the bottom) and cover with 3 pasta sheets making sure they do not touch each other.
  • Spread half the chicken mixture over pasta and top with another 3 sheets of pasta.
  • Spread half of ricotta mixture over pasta and top with another 3 pasta sheets.
  • Continue layering in same manner with remaining chicken mixture, pasta, and ricotta, ending with pasta.
  • Spread remaining sauce on top and sprinkle with parmesan.
  • Bake lasagna in middle of oven for 45 minutes or until bubbling and golden.
  • Lasagne may be made 1 day ahead and chilled, covered. Also freezes well prior to baking.

Reviews & Comments 4

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    " It was excellent "
    crabhappychick ate it and said...
    LOVE a white lasagna! Sounds great. Thanks.
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  • wynnebaer 6 years ago
    I must say, I've never had a lasagna with chicken in it but this sounds so good....Another great post...:)
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    " It was excellent "
    chefmeow ate it and said...
    I agree. This is a definite keeper. Gave it a 5. Thanks for the great post.
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    " It was excellent "
    jett2whit ate it and said...
    I love this recipe. Thanks for sharing! Jett
    Was this review helpful? Yes Flag

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