Chicken lasagna with white cream sauce and ricotta layer
Preppy Kitchen · ♥ 20.4K likes · 795.5K views · 11 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- salt
Set the oven to 375F. Fill a large pot with water, salt it and bring to a boil.
- 9 whole lasagna noodles
Boil about nine lasagna noodles to al dente, about five minutes depending on the pasta, so they finish in the oven.
- 1 whole onion
- 4 cloves garlic cloves
- ¼ cup butter
Dice a large onion and press or mince at least four garlic cloves.
Drain and rinse the noodles under cold water to stop the cooking and stop them sticking.
Melt a quarter cup of butter in a large skillet over medium, add the onion and garlic and cook about three minutes until softened and fragrant.
Building the cream sauce
- ½ cup flour
Sprinkle in half a cup of flour to coat the onions and cook it three minutes, stirring constantly.
Drizzle in two and a half cups of chicken broth while mixing, then one and a half cups of milk.
- 2½ cup chicken broth
- 1½ cup milk
- ½ tsp dried basil
- 1½ tsp salt
- ½ tsp cracked black pepper
Season with half a teaspoon of dried basil, one and a half teaspoons of salt and half a teaspoon of cracked black pepper.
- ¼ cup parm
Once simmering, whisk four to five minutes until thick, add a quarter cup of parm and whisk about a minute until melted, then take it off the heat.
- 10 oz thawed spinach
Drain 10 ounces of thawed spinach hard on paper towels and break it up in a large bowl.
- 425 g ricotta cheese
- 224 g shredded mozzarella
- ¼ cup parm
Add the 425 g container of full fat ricotta, 224 g of shredded mozzarella and a quarter cup of parm.
The ricotta filling
- 2 tbsp freshly chopped parsley
- ¾ tsp salt
- ½ tsp dried basil
- ¼ tsp black pepper
- 1 whole egg
- 1 tbsp lemon zest
Add two tablespoons of chopped flat leaf parsley, three quarters of a teaspoon of salt, half a teaspoon of dried basil, a quarter teaspoon of black pepper and one egg, and mix with a spatula.
Spoon about half a cup of the white sauce over the bottom of a nine by 13 inch casserole dish so the noodles do not stick.
- 4 cup shredded chicken
Lay three noodles on the sauce, spread half the ricotta mixture over them, sprinkle two cups of the shredded chicken over that and ladle about a third of the cream sauce on.
Layering sauce, noodles and ricotta
Three more noodles, the rest of the ricotta spread even, the rest of the chicken, then another third of the remaining white sauce.
Three more noodles and the remaining cream sauce smoothed into an even layer.
- 168 g shredded mozzarella
Top with 168 g of shredded mozzarella in an even layer and optionally a little extra parm.
- parm
Cover with foil and bake at 375F for 25 minutes, then remove the foil and bake 20 minutes more. Broil about three minutes for a golden top.