Tuesday, November 15, 2011

White Chicken Lasagna

White Chicken Lasagna

1/2 cup of melted butter
1/2 cup of flour
3/4 tsp of salt
1/4 tsp black pepper
1/2 tsp dried basil
3 cups chicken broth
3 cups cooked chicken, diced
8 oz lasagna noodles
2 cups of cottage cheese (I used 1 1/2 cups of ricotta cheese)
1 egg, slightly beaten
1-10 oz pkg of frozen chopped spinach, cooked and drained
1/2 lb of mozzarella cheese
8oz fresh parmesan cheese, grated

Yields 10-12 servings

Cooking Day:
Melt butter in a large sauce pan; blend in flour, salt, pepper, and basil.  Stir in chicken broth.  Bring to a boil, stirring constantly, until mixture is thickened.  Remove from heat and add chicken.

Cook and drain noodles according to package directions.  Mix cottage cheese (or ricotta) with beaten egg and set aside.  Place one third of the chicken mixture into a 9x13 baking dish.  Top with half of the noodles, half of the cottage cheese (ricotta) mixture, half the spinach, and half the mozzarella cheese.

Repeat.  Top with the last third of the chicken mixture.  Sprinkle with parmesan cheese.  Freeze.

Serving Day:
Uncover lasagna, and thaw completely.  Bake 45 minutes at 375 degrees until bubbly.  Remove from oven and let stand 10 minutes before serving.

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