Chicken Lasagna

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Chicken Lasagna

 

 

A change from beef lasagna!

It’s easy – lasagna sheets and chicken is precooked.

 

Ingredients:

12 lasagna noodles cooked and cooled

4 cups cooked chicken

3 cups vegetables see note

2 cups fresh or frozen chopped spinach defrosted and squeezed dry

2 cups cottage cheese or ricotta cheese

2 eggs

2 tablespoons parsley

4 cups mozzarella divided

⅔ cup shredded parmesan cheese divided

 

Sauce:

⅓ cup butter

1 onion diced

2 cloves garlic minced

¼ cup flour

2 cups milk

2 cups chicken broth

4 oz cream cheese

1 teaspoon dried basil

½ teaspoon oregano

 

First make Sauce:

To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.

 

Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

 

Once all of the liquid has been added, stir in cream cheese until melted. Remove from heat and add in ⅓ cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.

 

Assembly Preheat oven to 180C

Combine cottage cheese, eggs, parsley and spinach. Set aside.

In a baking dish, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with ½ mozzarella, ¼ cup parmesan and ⅓ of the sauce.

 

Add another layer of noodles, chicken, cottage cheese mixture, sauce. Top with noodles and sauce. Cover and bake 40 minutes.

Uncover, top with cheese and bake 20-30 minutes more.

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