Main Dishes
White Spinich Chicken Lasagna
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
I created this recipe to be a spicy side dish that can go with your next BBQ. Admittedly it needed a little tweaking as the flavor was spot on, it was a bit dry. Adding some extra ketchup and leaving the beans with the sauce made the consistency I wanted to see. This recipe is slightly sweet with a punch of vinegary flavor that you just can’t find in store bought beans.
White Spinich Chicken Lasagna
Print RecipeIt’s winter and you want some comfort food warm cheese with some pasta, can’t go wrong! We used our own handmade lasagna noodles rather than store-bought you can use that if you want. Also if you don’t want to use Ricotta cheese you can use Cottage Cheese instead Once it is baked you can’t taste the difference and its usually cheaper.
Ingredients
- Lasagna Ingredients
- 9 sheets lasagna noodles
- 3 cups roasted chicken shredded
- 1 cup mozzarella cheese
- Parmesan Sauce Ingredients
- 2 cup whole milk
- 2 cups water
- 2 teaspoons chicken bouillon
- ½ cup yellow onion about ½ large onion, chopped
- 2 cloves garlic
- 5 Tablespoons butter
- 10 oz package chopped frozen spinach
- ⅓ cup all-purpose flour
- ½ cup parmesan cheese
- ½ cup dry white wine optional
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- Ricotta Cheese Ingredients
- 15 oz ricotta cheese see notes
- 1 large egg
- ½ cup parmesan cheese shredded
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- In a large pot over medium high heat, boil lasagna noodles according to package instructions. Cook until al dente. Remove from heat and rinse with cold water to stop the noodles from continuing to cook. Add to a bowl with a small amount of oil to prevent the noodles from sticking. Set aside
- Sauce Instructions
- Using a fine mesh strainer, run luke warm water over spinach until no longer frozen.
- In a small saucepan over medium heat, add the oil. Sweat the onion for 5 minutes or until soft and translucent.
- Melt the butter in the saucepan. Add the flour. Cook for 2 – 3 minutes or until raw flour smell dissipates.
- Add the whine and cook for 2 minutes. Add the water, milk,spinach, garlic, billion, paprika, salt, and pepper. Simmer until consistency like gravy is reached
- Reduce the heat to low and keep warm until ready to assemble.
- Ricotta Cheese Instructions
- In a medium size mixing bowl, add all the ingredients for the ricotta cheese mixture. Stir until well mixed.
- Lasagna Instructions
- Preheat the oven to 375° F.
- In a 9 x 13 pan ladle some of the sauce. Place a layer of 3 noodles overlapping each other slightly.
- Spread the ricotta mixture over the noodles.
- Place the shredded chicken over the ricotta mixture.
- Ladle some of the sauce over the chicken.
- Repeat for 2 more layers.
- Top the lasagna with 1 cup of mozzarella cheese.
- Place toothpicks into the lasagna to prevent the cheese from sticking. Cover with tin foil. Cook for 45 minutes. Remove the tin foil and broil on high for 2 minutes or until the cheese starts to brown.
Notes
GOt to say the only downsize is it doesn’t hold the layers as well the more you build I would only go 3 layers. 4 is to much and ends up collapsing and you can’t see the layers. It still taste amazing!