Recipe

White Lasagna Recipe

	Omrebel / All my dishes 6 months ago Throw a nice green salad together, add a bottle of wine and some candles and you've got a hit. Prep:30m Cook:45m Servings:8	Omrebel
	chicken lasagna

Does this look good? Yeah! / Nope

Fans

chefmeow

jett2whit

crabhappyc

Ingredients

For Sauce:

1 stick butter, unsalted

½ cup plain flour

4 cups milk

For Chicken Filling:

1 t dried oregano

1 T garlic, minced

1 t dried rosemary

2 T dry white wine

½ t dried marjoram

1 T hot sauce

½ t dried thyme

15 oz ricotta, whole milk

½ lb white mushrooms

1 egg

¾ lb fresh spinach

1 ½ t dried basil

2 ½ lbs chicken breasts, boneless

15 sheets dry, no-boil lasagne pasta

3 T butter, unsalted

½ cup parmesan cheese, grated

Directions

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.

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Comments

jett2whit 6 months ago said:
I love this recipe. Thanks for sharing! Jett

chefmeow 6 months ago said:
I agree. This is a definite keeper. Gave it a 5. Thanks for the great post.

wynnebaer 6 months ago said:
I must say, I've never had a lasagna with chicken in it but this sounds so good....Another great post...:)

crabhappychick 6 months ago said:
LOVE a white lasagna! Sounds great. Thanks.

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Alterations

crabhappychick 6 months ago said:
To make this gluten-free, substitute cornstarch for flour measure-for-measure and use gf no-boil noodles. Would make a GREAT gf company dinner! Thanks again, Omrebel.

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