Chicken Lasagna
Ingredients
Ricotta Cheese Mixture
-
2
cup
ricotta cheese
-
1
large
egg
-
2
tablespoon
parsley
-
1
cup
parmesan cheese
-
½
teaspoon
salt
-
¼
teaspoon
nutmeg
Mushrooms
-
1-2
tablespoon
olive oil or butter
-
10
ounce
mushrooms
-
1
teaspoon
thyme
-
to taste
salt and pepper
White Chicken Lasagna Sauce
-
1
medium
onion
-
1
tablespoon
garlic
-
1-2
teaspoon
thyme
-
1
teaspoon
Italian seasoning
-
4
tablespoon
butter
-
¼
cup
all-purpose flour
-
2
cup
chicken broth
-
2
cup
half-and-half
-
10
ounce
fresh spinach
Chicken Lasagna Assembly
-
1
package
lasagna noodles
-
2
pound
chicken breast
-
16
ounce
mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix ricotta cheese, egg, parsley, parmesan, salt, and nutmeg.
- Heat butter or oil in a pan and sauté mushrooms with thyme and salt until water evaporates. Set aside.
- In the same pan, sauté onions, garlic, thyme, and Italian seasoning until onions are soft.
- Combine butter and flour in the skillet, stir until melted and absorbed.
- Gradually whisk in chicken broth and half-and-half until smooth, then bring to a boil.
- Reduce heat, stir until thickened, then add spinach and cook until wilted.
- To assemble, spread spinach mixture in a casserole dish, layer noodles, ricotta mixture, mushrooms, chicken, and spinach sauce.
- Repeat layers and top with remaining spinach sauce.
- Cover with foil and bake for about 50 minutes.
- Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 15-20 minutes until golden brown.
- Let stand for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
9 slices
Calories
639
Total fat
39g
Total carbohydrates
13g
Total protein
59g
Sodium
809mg
Cholesterol
215mg
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