White Chicken Lasagna

18 INGREDIENTS • 7 STEPS • 1HR 30MINS

White Chicken Lasagna

Recipe

4.0

1 rating

After trying this Lasagna recipe with the white sauce, you may never go back to your original Lasagna version!

After trying this Lasagna recipe with the white sauce, you may never go back to your original Lasagna version!

Pip & Ebby

Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!

http://www.pipandebby.com/

1HR 30MINS

Total Time

$3.02

Cost Per Serving

Ingredients

Servings

12

us / metric

9

Lasagna Sheets

80 mL

Extra-Virgin Olive Oil

1

Yellow Onion, chopped

2 cloves

Garlic, minced

60 g

All-Purpose Flour

1 tsp

480 mL

Chicken Broth

240 mL

345 g

Shredded Mozzarella Cheese

100 g

Grated Parmesan Cheese

2 Tbsp

Fresh Basil, chopped

1 Tbsp

Fresh Oregano, chopped

1/2 tsp

Ground Black Pepper

480 g

Ricotta Cheese

1

Rotisserie Chicken, shredded

395 g

Artichoke Hearts Packed in Water, drained, finely chopped

285 g

Frozen Spinach, thawed, drained

2 Tbsp

Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL

Calories

593

Fat

37.0 g

Protein

42.2 g

Carbs

24.9 g

Pip & Ebby

Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!

http://www.pipandebby.com/

Cooking Instructions

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step 1

Bring a large saucepan of water to a boil. Cook Lasagna Sheets (9) for 8 to 10 minutes. Drain and rinse with cold water.

step 1 Bring a large saucepan of water to a boil. Cook Lasagna Sheets (9) for 8 to 10 minutes. Drain and rinse with cold water.

step 2

Heat the Extra-Virgin Olive Oil (80 mL) in a large skillet over medium heat. Cook the Yellow Onion (1) and Garlic (2 cloves) until tender, 3 to 5 minutes.

step 2 Heat the Extra-Virgin Olive Oil (80 mL) in a large skillet over medium heat. Cook the Yellow Onion (1) and Garlic (2 cloves) until tender, 3 to 5 minutes.

step 3

Stir in the All-Purpose Flour (60 g) and Salt (1 tsp). Add the Chicken Broth (480 mL) and Milk (240 mL) and bring to a boil. Stir in Shredded Mozzarella Cheese (170 g) and Grated Parmesan Cheese (4 Tbsp) and stir until cheese is melted. Add the Fresh Basil (2 Tbsp), Fresh Oregano (1 Tbsp) and Ground Black Pepper (1/2 tsp). Remove skillet from heat and set aside.

step 3 Stir in the All-Purpose Flour (60 g) and Salt (1 tsp). Add the Chicken Broth (480 mL) and Milk (240 mL) and bring to a boil. Stir in Shredded Mozzarella Cheese (170 g) and Grated Parmesan Cheese (4 Tbsp) and stir until cheese is melted. Add the Fresh Basil (2 Tbsp), Fresh Oregano (1 Tbsp) and Ground Black Pepper (1/2 tsp). Remove skillet from heat and set aside.

step 4

Preheat oven to 350 degrees F (180 degrees C). Coat a 9 x 13 baking dish with cooking spray.

step 5

In the prepared dish, layer a third of the sauce, 3 lasagna noodles, Ricotta Cheese (480 g), Rotisserie Chicken (1), Artichoke Hearts Packed in Water (395 g), 3 lasagna noodles, a third of the sauce, Frozen Spinach (285 g), Shredded Mozzarella Cheese (170 g), 1/2 cup of Grated Parmesan Cheese (75 g), 3 lasagna noodles, remaining sauce, Fresh Parsley (2 Tbsp) and 1/4 cup of grated parmesan.

step 5 In the prepared dish, layer a third of the sauce, 3 lasagna noodles, Ricotta Cheese (480 g), Rotisserie Chicken (1), Artichoke Hearts Packed in Water (395 g), 3 lasagna noodles, a third of the sauce, Frozen Spinach (285 g), Shredded Mozzarella Cheese (170 g), 1/2 cup of Grated Parmesan Cheese (75 g), 3 lasagna noodles, remaining sauce, Fresh Parsley (2 Tbsp) and 1/4 cup of grated parmesan.

step 6

Cover with foil and bake in the preheated oven for 40 minutes.

step 6 Cover with foil and bake in the preheated oven for 40 minutes.

step 7

Remove foil and bake for an additional 10 minutes.

step 7 Remove foil and bake for an additional 10 minutes.

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