White chicken lasagna
Cooking Con Claudia · ♥ 2.4K likes · 53.3K views · 4 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ tsp oregano
- ½ tsp dried basil
- ½ tsp salt
- 2–3 lb chicken
- 2 tsp salt
- 1 tsp black pepper
- 2 cup spinach
- 12 whole oven-ready lasagna noodles
- 15 oz ricotta cheese
- ¼ cup parmesan cheese
- 2 tbsp fresh parsley
- ½ tsp black pepper
- 1 whole egg
Mix the ricotta, parmesan, parsley, black pepper, oregano, dried basil, salt and the egg in a bowl until well combined; refrigerate until needed.
The ricotta mixture
Cut the chicken into small pieces and season with salt and black pepper.
- oil
Heat a little oil in a large pan over high heat; cook the chicken four minutes until fully cooked, remove, and reduce the heat to medium.
Melt the butter, add the garlic for 30 seconds, then the spinach for 30 seconds.
- 4 tbsp butter
- 4 cloves minced garlic cloves
- 2 cup heavy cream
Pour in the heavy cream while mixing, season with salt and black pepper and bring to a simmer.
- salt
- black pepper
- 1½ cup Parmesan cheese
Add the Parmesan and stir until melted to make the Alfredo sauce; turn off the heat.
- mozzarella cheese
Spread sauce in a baking dish, then layer oven-ready noodles (overlapping a little), ricotta mixture, mozzarella, chicken and sauce; repeat until the ingredients run out and finish with sauce and cheese.
Layering the lasagna