White Chicken Lasagna

White Chicken Lasagna makes a rich, satisfying meal full of flavor and texture, serve this one up for dinner tonight, it will feed a crowd!

15 lasagna noodles

1 lb. shredded mozzarella cheese

Chicken Alfredo Sauce:

5 Tbsp. unsalted butter

8 cloves garlic, minced

1/3 cup all purpose flour

2 cups low sodium chicken broth

3 cups half & half

1 tsp. each: onion powder, dried parsley, dried basil, dried oregano, salt

1/2 tsp. each: dried thyme, pepper, chicken bouillon, red pepper flakes

2 cups freshly grated Parmesan cheese

3 cups shredded rotisserie chicken

Ricotta Filling:

2 eggs

3 cups whole milk ricotta cheese

1 cup sour cream

1/2 cup fresh grated Parmesan cheese

1/4 cup chopped fresh basil or 1 Tbsp. dried

1/2 tsp. salt & pepper

1/4 tsp. nutmeg

1 14 oz. can artichoke hearts, chopped and patted dry

16 oz. frozen chopped spinach, thawed and patted dry

Place lasagna noodles into the  bottom of 9 x 13 inch baking pan. Pour hot tap water over the noodles until they are submerged. Let them soak at least 30 minutes.

To prepare Ricotta Filling: Add all of the ricotta ingredients in a large bowl and mix to combine. Set aside.

To prepare Alfredo Sauce: Melt 5 tablespoons butter in a large skillet over medium heat. Whisk in flour and garlic. Cook, stirring about 2 minutes. Turn heat to low and gradually whisk in half & half, chicken broth and all spices and seasonings.

Bring to a boil, whisking constantly. Reduce heat to medium and simmer whisking occasionally until thickened, about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until combined, add any additional milk if needed to thin sauce.

To Assemble: Lightly grease a 9 x 13 inch deep baking pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan. Place 4 noodles lengthwise and part of a 5 th noodles on top to cover. Spread with 1/3 cup of ricotta mixture. Top with 1 cup mozzarella cheese.

Repeat layers 2 more times. Top with remaining third Alfredo sauce and remaining mozzarella.

Cover lasagna with foil and bake in a 350 degree oven for 30 minutes. Remove foil and bake another 30 minutes or until hot and bubbly.

Turn oven to broil, broil until the top is golden in spots, about 3 minutes. Let stand 15 minutes before serving. Serve with Homemade Garlic Bread Sticks, if desired.

Makes 18-22 servings

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