White Chicken Lasagna

December 31, 2013

 

White Chicken Lasagna
 
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This Chicken Lasagna is a very light and refreshing option to traditional lasagna, demonstrating the versatility that chicken provides.
Author:
Serves: 6
Ingredients
  • 9 lasagna noodles
  • 1 whole freshly cooked rotisserie chicken (separate meat to small pieces)
  • 14 oz artichoke hearts, drained & finely chopped (be sure to remove any tough outer leaves)
  • 10 oz pkg frozen chopped spinach, thawed & drained
  • 1 cup ricotta cheese
  • 2 tbsp fresh parsley, diced
  • 2 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, shredded
Sauce:
  • 1 whole onion, diced
  • 2 garlic cloves, minced
  • ⅓ cup extra virgin olive oil
  • ½ cup flour
  • 1 tsp salt
  • 2 cup chicken broth
  • 1 cup milk
  • 2 c mozzarella cheese, shredded
  • ¼ cup parmesan cheese, shredded
  • 2 tbsp fresh basil, sliced
  • 1 tbsp fresh oregano, sliced
  • salt and pepper to taste
Instructions
  1. Bring a large saucepan of water to a boil.
  2. Cook lasagna noodles for 8 to 10 minutes until soft and pliable.
  3. Drain and rinse with cold water and set aside separating noodles to prevent from sticking together.
  4. Begin making the sauce:
  5. Dice onion and mince garlic cloves.
  6. In olive oil, saute for 3 to 5 minutes until translucent.
  7. Add flour and salt to make a roué stirring through to ensure there are no lumps.
  8. Add chicken broth and milk and bring to a boil and add the Mozzarella and Parmesan cheese and stir until completely melted.
  9. Lastly add basil and oregano, stirring until well incorporated.
  10. Set sauce aside and turn oven to 350°F and prepare lasagna pan by spraying bottom and sides with cooking spray.
  11. Begin the layering process with spreading ⅓ of the sauce at the bottom of the lasagna pan.
  12. Next layer lasagna noodles to cover all the sauce.
  13. Generously layer chicken, artichoke, spinach, followed by dotting Ricotta cheese before layering the remaining lasagna noodles.
  14. Cover lasagna noodles with remaining sauce.
  15. Sprinkle with fresh parsley, Mozzarella and Parmesan cheese.
  16. Cover with foil and bake in the preheated oven for 40 minutes.
  17. Remove foil and bake for an additional 10 minutes.

 

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