White Chicken Lasagna


We eat this lasagna for dinner every Halloween — I think we started because it has orange in it from the butternnut squash??? Weird tradition, I know. But it’s a perfect fall dish, and one I can prep ahead and just stick in the oven while we’re getting ready for the big night.

If your family isn’t a squash or spinach fan, feel free to leave it out or substitute. I wouldn’t say my kids are huge fans of either, but when stuffed in this savory, cheesy bunch of noodles? They inhale it.

White Chicken Lasagna

White Chicken Lasagna

Ingredients

1 1/2 packages oven-ready lasagna noodles (not the kind you have to pre-boil)

1/2 cup butter

1 onion, minced

2 cloves garlic, minced

1/2 cup flour

1/2 teaspoon salt

ground black pepper, to taste

2 cups chicken broth

2 cups skim milk

4 cups mozzarella cheese, divided

1 cup shredded or grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup ricotta cheese

1 1/2 cups cooked and shredded chicken

1 small box frozen spinach, thawed and drained; liquid squeezed out

1 small box frozen butternut squash puree, thawed OR 1 1/2 cups diced butternut squash (I find this already pre-diced in the produce section of Wal-Mart)

Instructions

Melt butter in a large saucepot. Add onions and garlic and cook over medium heat until translucent. Add flour, salt, and pepper. Cook flour mixture 1-2 minutes. Add chicken broth and milk. Bring to a boil; cook and stir 1 minute. Turn off heat and add 2 cups mozzarella cheese and 1/4 c. Parmesan cheese. Stir in dried spices.

Lightly spray a 9×13 baking dish with nonstick cooking spray. Ladle some cheese sauce onto the bottom to thinly cover. Add a layer of lasagna noodles. Layer with more cheese sauce, the chicken, and the ricotta cheese. Add another layer of pasta. Top with cheese sauce, spinach, and 1 c. mozzarella cheese. Add another layer of pasta. Top with cheese sauce. Using a spoon, spread the butternut squash puree (or diced cubes) over the cheese sauce. Top with remaining 1 c. mozzarella cheese and 1/2 c. Parmesan cheese. Add final layer of lasagna. Top with remaining cheese sauce and sprinkle with Parmesan cheese.

Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and continue to cook until bubbly, another 15-30 minutes. If cheese doesn’t brown on top, turn on the broiler for the last couple minutes. Allow lasagna to sit about 15 minutes before serving for easier slicing.

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