White Chicken Lasagna

• 總時間: 56 minutes

食材

Sauce:

2 tbsp butter

1 onion, chopped

3 cloves garlic, minced

4 tbsp flour

1 cup heavy cream

1 cup milk

2 cups chicken broth

1–2 cups chopped spinach

Ricotta mixture:

32 oz ricotta cheese

1 egg

2 tbsp chopped parsley

Salt and pepper to taste

1 tbsp basil

1 tbsp oregano

1 cup of grated mozzarella cheese

步驟

3–4 cups shredded cooked chicken

Lasagna noodles (oven-ready or boiled)

Ricotta mixture

2 cups shredded mozzarella (for topping)

Instructions

In a large saucepan, melt butter over medium heat. Add onion and garlic, cooking until soft and translucent.

Stir in flour and cook for about a minute. Gradually whisk in heavy cream, milk, and chicken broth. Cook until it starts to bubble and thicken slightly.

Add chopped spinach and cook until wilted. Remove from heat and set aside.

In a medium bowl, mix ricotta, egg, parsley, and seasonings. Add Parmesan or mozzarella if using.

Spread a thin layer of sauce on the bottom of a baking dish. Add noodles, a layer of sauce, shredded chicken, and ricotta mixture. Repeat layers 3–4 times, ending with sauce on top.

Bake at 350°F for 40–50 minutes.

Remove, sprinkle with mozzarella, and broil for 5–10 minutes until golden and bubbly.

Let it rest for a few minutes before slicing. Creamy, comforting, and perfect for a cozy night in. Matty went back for seconds (and thirds), so this one’s officially being added to my saved recipe book 🤍