What We’re Eating: White Cheese Chicken Lasagna

This is another relatively time consuming recipe. BUT you can make it ahead of time and freeze it, like I did, so maybe schedule this into a lazy Sunday to enjoy later on in busier times (like when I’m on my OB-GYN rotation and Ben is studying for finals…)

Here’s what you’ll need:

  • Lasagna noodles (9, to be exact)
  • 1/2 cup butter
  • 1 onion
  • 1 clove of minced garlic (1 spoonful pre-minced)
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups (1 large bag) shredded mozzarella cheese) divided (2 cups + 2 cups)
  • 1 cup grated parmesan cheese divided (1/4 cup + 1/2 cup + 1/4 cup)
  • 2 cups ricotta cheese
  • 2 cups cooked, shredded/cubed chicken
  • 2 10oz packages of frozen spinach, thawed and drained
  • dried oregano, dried basil, black pepper, salt
  • If you want to freeze the lasagna make sure you pick up the lasagna sized tin-freezer thingies at the grocery store.

Here’s what to do:

  1. Cook the chicken and cube or shred. I used a stand mixer and HOLY CRAP shredding was so easy. It was really just magic. Just cook the chicken in a bit of olive oil and put into the mixing bowl and turn the mixer on low. In just a few minutes you’ll have nicely shredded chicken AND your hands won’t be fried. Really, this is genius. Look how magical this is: IMG_0944
  2. Cook the lasagna noodles and drain and rinse with cool water. It takes about 8-10 minutes to cook the noodles. Just let the noodles sit in the strainer until you need them.
  3. In a large saucepan, melt the butter and cook the garlic and onion in the butter.
  4. Stir in the flour and salt and stir until the mixture has small bubbles.
  5. Stir in the chicken broth and milk and, stirring continuously, bring to a boil. Let boil for 1 minute. Keep stirring or this will burn. While this is cooking it might not look like it’ll become “saucy”– I promise it does. I was skeptical too. Photo evidence: IMG_0945 IMG_0946
  6. Add in 2 cups of mozzarella and 1/4 cup of parmesan and stir well.
  7. Season sauce with basil, oregano, pepper and salt. Remove from heat.
  8. Pour 1/3 of the sauce into the bottom of the pan.
  9. Layer 3 lasagna noodles on top. Then the chicken, then ricotta cheese
  10. Lay down another 3 noodles. Pour 1/3 of the sauce on top and cover with spinach, 1/2 cup parmesan cheese and 2 cups of mozzarella cheese.
  11. Lay down 3 more noodles and cover with the rest of the sauce and parmesan cheese. This might drip all over your counter: fair warning. IMG_0947
  12. Bake for 35-40 minutes at 350 when you’re ready to devour.

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