WHITE CHICKEN LASAGNA
This White Lasagna is rich in creamy goodness and filled with layers of tender chicken and fresh spinach. Often enjoyed during cozy gatherings or special occasions, this savory delight is perfect for a family dinner or a comforting meal when you just need to indulge.
Ingredients
- 8 cups Water for boiling
- 1 ½ tsp Salt for boiling
- 2 Chicken Stock Cubes
- 9 Lasagna Sheets
- 6 tbsp Butter
- ¼ Red Bell Pepper
- 1 Yellow Onion small
- 2 Garlic Cloves minced
- 142g Baby Spinach
- ¼ cup Flour
- 2 cups Reserved Pasta Water
- 1 cup Half and Half
- 1 cup Grana Padano Cheese or parmesan
- ¼ tsp Black Pepper
- ¼ tsp Italian Seasoning
- 2 cups Shredded Rotisserie Chicken
- ½ tsp Salt
- 1 ½ cups Mozzarella
- Parsley for garnishing
Instructions
- Boil Pasta: Bring 8 cups of water with 1 ½ tsp salt and 2 chicken stock cubes to a boil. Add in the lasagna sheets and cook until al dente according to package instructions.
- Prepare Sauce: On medium heat, melt butter. Add red bell pepper and onion, cooking for 4 minutes. Add garlic and cook for 30 seconds before adding spinach. Cook for 2 minutes.
- Mix Ingredients: Add in flour and cook for 2-3 minutes. Stir in reserved pasta water, half and half, and cheese. Season with salt, pepper, and Italian seasoning. Mix in rotisserie chicken and cook for another 2 minutes. Set aside.
- Assemble: Layer the lasagna with sauce, then 3 lasagna sheets, sauce, and ½ cup mozzarella. Repeat layers and finish with 1 cup mozzarella on top.
- Bake: Bake at 350°F for 30 minutes. Broil on low for 6-7 minutes. Garnish with parsley.