Name: Creamy Chicken Lasagna with White Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 15oz (425 g). whole milk ricotta ($2.94); 1/2 cup (120 ml) shredded moz zarella cheese ($0.57); 1/4 cup (60 ml) grated parmesan cheese ($0.40); 1 large egg ($0.37); 1/4 tsp (1 ml) freshly cracked black pepper ($0.04); 1 rotisserie chicken (about 3 cup (720 ml) s cooked chicken) ($5.97); 1/2 Tbsp (8 ml) salt, for the pasta water ($0.04); 9 lasagna noodles ($1.00); 4 Tbsp (60 ml) butter ($0.50); 1 yellow onion, diced ($0.48); 2 cloves of garlic, minced ($0.08); 1/4 cup (60 ml) all-purpose flour ($0.05); 2 cup (480 ml) s chicken broth ($0.26); 1 tsp (5 ml) Italian seasoning ($0.10); 1/2 tsp (3 ml) salt ($0.02); 1/4 tsp (1 ml) freshly cracked black pepper ($0.04); 1/4 tsp (1 ml) garlic powder ($0.03); 1 cup (240 ml) heavy cream ($1.18); 1/4 cup (60 ml) grated parmesan cheese ($0.40); 3 cup (720 ml) s baby spinach, chopped ($1.15); 1 1/2 cup (360 ml) s shredded moz zarella ($1.72)

Description

Discover the secrets to making the perfect Creamy Chicken Lasagna with White Sauce. Learn step-by-step how to craft this delicious, comforting dish for any occasion.

Ingredients

15oz (425 g). whole milk ricotta ($2.94)
1/2 cup (120 ml) shredded moz zarella cheese ($0.57)
1/4 cup (60 ml) grated parmesan cheese ($0.40)
1 large egg ($0.37)
1/4 tsp (1 ml) freshly cracked black pepper ($0.04)
1 rotisserie chicken (about 3 cup (720 ml) s cooked chicken) ($5.97)
1/2 Tbsp (8 ml) salt, for the pasta water ($0.04)
9 lasagna noodles ($1.00)
4 Tbsp (60 ml) butter ($0.50)
1 yellow onion, diced ($0.48)
2 cloves of garlic, minced ($0.08)
1/4 cup (60 ml) all-purpose flour ($0.05)
2 cup (480 ml) s chicken broth ($0.26)
1 tsp (5 ml) Italian seasoning ($0.10)
1/2 tsp (3 ml) salt ($0.02)
1/4 tsp (1 ml) freshly cracked black pepper ($0.04)
1/4 tsp (1 ml) garlic powder ($0.03)
1 cup (240 ml) heavy cream ($1.18)
1/4 cup (60 ml) grated parmesan cheese ($0.40)
3 cup (720 ml) s baby spinach, chopped ($1.15)
1 1/2 cup (360 ml) s shredded moz zarella ($1.72)

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Instructions

Begin by making the ricotta cheese blend. In a medium-sized bowl, mix together the ricotta, mozzarella, parmesan, egg, and black pepper until they are thoroughly combined. Set this aside.
Take the cooked rotisserie chicken, remove its skin, and debone it. Use two forks to shred the meat.
While working on the chicken, fill a large pot with water and bring it to a boil over high heat. Add 1/2 tablespoon of salt, then cook the lasagna noodles until they are just tender. Drain them using a colander.
Set your oven to preheat at 375°F. In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking for about 4 minutes or until the onion becomes clear.
Mix in the flour and cook until it starts to brown lightly. Gradually add the chicken broth, whisking until the mixture is smooth without any lumps.
Incorporate the Italian seasoning, salt, black pepper, garlic powder, heavy cream, and parmesan cheese into the sauce. Stir well. Add the chopped spinach and mix until combined.
To assemble the lasagna, spread roughly 1 cup of sauce in the bottom of a 9×13-inch baking dish. Place three noodles over the sauce. Evenly spread 1/3 of the ricotta cheese blend over the noodles, followed by 1/3 of the shredded chicken. Repeat these layers twice more. Use the remaining sauce for the top layer and sprinkle with 1 ½ cups of mozzarella.
Bake the lasagna in the preheated oven for 25 minutes, or until the cheese on top is fully melted. Switch to broil mode for the last 3-4 minutes to slightly brown the cheese, keeping a close eye on it.
If desired, finish by topping with chopped parsley, cut into even pieces, and serve. Enjoy!

Notes

Ensure the ricotta mixture is smooth for a creamy lasagna layernFinely shred the chicken for even distribution and enhanced flavornStir constantly while adding flour to onions and garlic for a smooth sauce