8 November, 2015
White Chicken Lasagna
I have probably 10 pins on my pinterest board for lasagna. This weekend I wanted to make one, as it turned chilly again here in Michigan and I was craving comfort food. Most of the lasagna dishes I have pinned are a little unconventional, like this recipe I found on the One Ordinary Day blog for White Chicken Lasagna. The author modeled it after one of her favorite dishes…white pizza (LOVE).
The ingredient list looked a little lengthy to me, at first glance. But when I read more into it, I realized that most of the ingredients belonged to the sauce. In the end, the recipe was super easy to make and assemble.
The sauce is made by cooking onions and garlic over medium heat until translucent. Add the flour, salt and pepper. Then you add the chicken broth and milk and bring to a boil. Remove from heat and add mozzarella cheese, parmesan and Italian seasoning (or basil and oregano).
We are ready to assemble! The layers go like this:
Cheese Sauce, noodles, cheese sauce, chicken, ricotta cheese, noodles, cheese sauce, spinach, mozzarella, noodles, cheese sauce, butternut squash puree, mozzarella cheese, parmesan cheese, noodles…and finally top with remaining cheese sauce and parmesan cheese. Whew! Bake for 20 minutes and finish under the broiler to brown the cheese. Is your mouth watering yet?
So you might be a little surprised by the butternut squash layer, as was I. I LOVE butternut squash, but even if you don’t , please don’t skip it. It really makes the dish.
This was the BEST lasagna I have ever made. It was buttery and cheesy and DELICIOUS. I used a rotisserie chicken for the chicken layer and it added a smoky rustic taste to the dish. The sauce was mild, but so super flavorful. And, this lasagna keeps quite well, as we’ve been eating it for lunch for the last 2 days (just an FYI, I warmed it up in the oven just so it was heated more evenly).
Now, I actually forgot to add the spinach layer, haha (I may or may not have been drinking hard cider while making this and that may or may not have been the reason why I missed that ingredient). The recipe calls for frozen spinach, but I got fresh, as I really don’t like working with the frozen stuff. But if you’re not gaga over spinach, just know that it taste good without it.