Thursday, February 21, 2013

Creamy White Chicken Lasagna

is a white lasagna I came up with to use up some ricotta, broccoli, and chicken I had in the fridge. It is a very simple recipe. This is a smaller recipe than I would normally make, I only used an 8x8 pan, but It could easily be adapted to a larger pan.


1.5 - 2 cups chopped, cooked chicken. I used the meat from 3 thighs.
1 package frozen broccoli, cooked
8 lasagna noodles, cooked
1 lb ricotta cheese
2 cloves garlic, chopped or grated on a zester
salt and pepper
1 T Italian herbs
2 cups mozzarella cheese
2 cup chicken broth
2 cup whole milk
1/3 cup flour
pinch of nutmeg
salt and pepper

After cooking the chicken, lasagna, and broccoli. Combine the chicken, broccoli, rocotta, herbs, and a few pinches of salt and pepper in a bowl. Whisk together broth, milk, flour, nutmeg,and a few pinches of salt and pepper ina sauce pan over medium heat. Whisk until thickened, mix half of white sauce in with chicken and broccoli. Place a layer of noodles in and 8x8 pan, cover with half of the filling mixture, add a layer of noodles, cover with remaining filling. Top with remaining noodles and the rest of the white sauce, sprinkle with mozzarella. I also sprinkled some sliced olives on top, but that is optional. Bake at 350 for 30 - 40 minutes.

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