White chicken lasagna
05.20.2012 
I am typing this post from the comfort of our "second home," as Elijah calls it (our trailer at the dropzone). I am remembering from last summer how tired our boys become after consecutive nights spent here. The fresh air and the stimulation of all varieties and the people and the not-sleeping-well-because-the-dropzone-is-so-much-fun makes for some crazy tired boys. I had a few moments tonight when I had to walk away for a few minutes because my patience was wearing very thin. As I type, the monkeys are fighting falling asleep in their supremely overly tired states.
Deep breaths. Just keep typing.
White chicken lasagna.
After the boys had finally fallen asleep last night, Dan and I finished off this pan of lasagna that I had made earlier in the week. It is SO GOOD, you guys. I used to make this recipe fairly often years ago, before I was married, and recently made a few alterations to make it even tastier.
Bring a large saucepan of water to a boil. Cook 9 lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water. Set aside.
Chop 1 yellow onion and mince 2 cloves of garlic.
Heat 1/3 cup extra-virgin olive oil in a large skillet over medium heat.
Cook the onion and garlic until tender, 3 to 5 minutes.
Add:
1/2 cup flour
1 teaspoon salt
Stir to coat.
Add:
2 cups chicken broth
1 cup milk
Bring to a boil.
Add:
2 cups of shredded mozzarella cheese
1/4 cup Parmesan cheese
Stir until the cheese is melted.
Add:
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon black pepper
Remove the skillet from the heat and set aside.
Preheat your oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
In the prepared baking dish, layer as follows:
1/3 of the sauce
3 lasagna noodles
2 cups ricotta cheese
Meat from one Rotisserie chicken, shredded
14-oz. can quartered artichoke hearts, drained and finely chopped
3 lasagna noodles
1/3 of the sauce
10-oz. package frozen chopped spinach, thawed and drained
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese
3 lasagna noodles
Remaining sauce
2 tablespoons fresh parsley, chopped
1/4 cup Parmesan cheese
Cover with foil and bake in the preheated oven for 40 minutes. Remove foil and bake for an additional 10 minutes.
While writing this post, the boys have gone from wild-monkey status to wild-monkeys-who-have-been-tranquilized-and-who-will-be-asleep-soon. Not that we tranquilize our children. The effects of the past two days are just finally catching up.
Releasing deep breath.
I hope you enjoy this recipe. It's a keeper!
Printable recipe: White chicken lasagna
Artichokes, Cheese, White Sauce, chicken in Lasagna
Reader Comments (7)
I can't believe I have never thought of making a white lasagna. This looks amazing. I am definitely going to put this on my list of things to make. Yum!!!
Awesomeness, Italian style. I've made a veggie lasagne but never a WHITE one. It sounds fabulous :)
And keep breathing darling...one day they'll be older and you'll be missing those nights at the second home!
This recipe resembles one of my husband's favorite dishes at our neighborhood Italian restaurant. I'm excited to make this for him! Question....can you use "no-boil" lasagna noodles?
Hi Theresa! I have never used no-boil lasagna noodles with this recipe, but feel free to give it a try! Let me know how it turns out!
Megan
I don't know how you do it Megan. Everytime I stop by your blog you have some new tantalizing, tasty item that makes me do a quick mental grocery checklist. Can I make this tonight? Yes/No. Tonight, I'm really hoping its a yes!
I always use regular noodles and just soak them in the baking pan in water for about 10 minutes or until they are just kind of soft.
Cooked this tonight loved it i did not have fresh herbs but it still tasted so good.