White Chicken Lasagna

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!

White Chicken Lasagna

Don't underestimate lasagna with white sauce!

Contributed by Megan Porta from pipandebby.com.

Published May 20, 2012

Serves: 12

Total time: 1 hr, 30 min

White

Ingredients:

  • 9 lasagna noodles
  • 1/3 cup extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 cup milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/2 teaspoon black pepper
  • 2 cups ricotta cheese
  • Meat from one Rotisserie chicken, shredded
  • 14-oz. can quartered artichokes, drained and finely chopped
  • 10-oz. package frozen chopped spinach, thawed and drained
  • 2 tablespoons fresh parsley, chopped
Instructions:
  1. Bring a large saucepan of water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
  2. Heat the oil in a large skillet over medium heat. Cook the onion and garlic until tender, 3 to 5 minutes. Stir in the flour and salt. Add the broth and milk and bring to a boil. Stir in 2 cups of the mozzarella cheese and 1/4 cup of the Parmesan cheese and stir until cheese is melted. Add the basil, oregano and pepper. Remove skillet from heat and set aside.
  3. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. In the prepared dish, layer: a third of the sauce, 3 lasagna noodles, ricotta cheese, chicken, artichokes, 3 lasagna noodles, a third of the sauce, spinach, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, 3 lasagna noodles, remaining sauce, parsley and 1/4 cup Parmesan cheese.
  4. Cover with foil and bake in the preheated oven for 40 minutes. Remove foil and bake for an additional 10 minutes.