White Chicken Lasagna

Recipes

Feb 16

Serves: 8-10 Prep time: 1 hr min Cook Time: 90 mins

Total Time: 2.5 hrs

Ingredients

Filling

1 500g container of cottage cheese

1 500g container of ricotta cheese

2 cups of spinach leaves

1/4 cup chopped fresh parsley

1 egg

S&P to taste

Chicken/Mushroom Filling

2 tbsp butter

3 cups button mushrooms sliced

1/2 white onion diced

1 tbsp herbs crushed garlic

1/4 cup chopped fresh parsley

3 cups shredded chicken

Cheese Sauce

2 tbsp butter

1 tbsp herbs crushed garlic

1/4 cup flour

2 cups milk

1 cup milk

1 cup shredded Parmigiano Reggiano

Other

Lasagna sheets or noodles

4 cups of Mozza cheese

Directions

Prepare the Cheese Mixture:
- In a bowl, combine cottage cheese, ricotta, spinach, 1 tbsp parsley, egg, salt, and pepper. Mix well and set aside.
Prepare the Mushroom and Cheese Mixture:
- In a sauté pan over medium-high heat, melt 1 tbsp butter.
- Add mushrooms, onions, garlic, and 1 tbsp parsley. Sauté for about 10 minutes until softened.
- Stir in the shredded chicken and turn off the heat.
Make the Cheese Sauce:
- In a separate saucepan over medium-high heat, melt the remaining 1 tbsp butter.
- Whisk in the flour until smooth.
- Slowly pour in the milk, water, and garlic, whisking constantly.
- Bring to a gentle boil, then stir in the shredded cheese. Reduce heat to low and let the sauce thicken.
Assemble the Lasagna:
- Preheat your oven to 350°F (175°C).
- In a baking dish, layer the chicken and mushroom mixture, cheese sauce, lasagna noodles, ricotta mixture and mozza.
- Repeat layers, finishing with mozzarella cheese on top.
Bake:
- Let the assembled lasagna sit for about 30 minutes.
- Cover with foil and bake for 1 hour.
- Uncover and bake for an additional 30 minutes until golden and bubbly.
- Let the lasagna rest for 5–10 minutes before slicing.