Ingredients
- 1 package (12 oz) lasagna noodles
- 4 cups shredded rotisserie chicken
- 6 tablespoons butter
- ½ cup all-purpose flour
- 4 cups whole milk
- 2 cups chicken broth
- 4 cloves garlic, minced
- 3 cups mozzarella cheese, shredded
- 2 cups ricotta cheese
- 1 cup Parmesan cheese, grated
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh thyme
- ¼ teaspoon nutmeg
- Salt and white pepper to taste
Instructions
Prepare the Noodles:
- Bring a large pot of salted water to a boil.
- Cook lasagna noodles according to the package directions (about 8-9 minutes).
- Drain the noodles and lay them flat on a lightly oiled baking sheet to prevent sticking.
- Pro Tip: Cook 2 extra noodles in case any break.
Make the Cream Sauce:
- In a large saucepan, melt butter over medium heat.
- Add minced garlic and sauté for 1 minute, until fragrant.
- Whisk in the flour and cook for 3 minutes, stirring constantly.
- Gradually add the warm milk and chicken broth, whisking continuously.
- Continue cooking until the sauce thickens (about 5-7 minutes).
- Season with salt, white pepper, and nutmeg. Remove from heat and allow to cool slightly.
Prepare the Cheese Mixture:
- In a large bowl, combine ricotta cheese with 2 cups of mozzarella.
- Add the chopped basil and thyme. Mix well and season with salt and pepper to taste.
- Aliana’s Favorite Part: Mixing everything together!
Assemble the Lasagna:
- Preheat the oven to 350°F (175°C).
- Spread ½ cup of cream sauce in the bottom of a 9×13 baking dish.
- Layer the ingredients in this order:
- 3-4 lasagna noodles, overlapping slightly
- 1/3 of the shredded chicken
- 1/3 of the cheese mixture
- 1/3 of the remaining cream sauce
- Repeat the layers twice more, finishing with the remaining mozzarella and all of the Parmesan on top.
- Jack’s Special Trick: Sprinkle extra herbs on top for a burst of flavor!
Bake the Lasagna:
- Cover with foil (spray the underside of the foil to prevent it from sticking to the cheese).
- Bake covered for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
- Allow the lasagna to rest for 15-20 minutes before serving. (I know it’s tough to wait, but it helps the layers set!)
Special Notes:
- For added flavor, you can include sautéed mushrooms or spinach between the layers.
- If the sauce is too thick, thin it out with a bit of warm milk.
- Ensure the chicken is well-seasoned before adding it to the layers.
- Don’t skip the resting time—it helps the lasagna set properly.
Nutritional Information (Per Serving):
- Calories: 580
- Protein: 38g
- Carbohydrates: 42g
- Fat: 28g
- Fiber: 2g
This rich and creamy chicken lasagna is a perfect comfort food for any occasion. Enjoy this hearty dish with friends and family!
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