Sunday, March 4, 2012

Lasagna Architect

Mr. Lawyer is my Lasagna Architect because I have no patience for putting it together. I think I shall put that on his business cards. I planned and did all the prep work and then he swooped in to build it. Pretty good deal if you ask me.

Another use for our 9.3 pounds of chicken (yes, there's still more in the fridge. I'm SO sick of chicken) that worked out well because Ms. Boo is here visiting and a big one dish meal is what we needed! Chicken lasagna! Not quite what I was hoping for but it worked. I added mushrooms to the spinach and made a straight up bechamel sauce from my mushroom lasagana. Overall the dish didn't have a ton of flavor, there were no spices or anything that jumped out. It was light and creamy. When I took my first bite I thought there would be seafood in it (it had that kind of creamy taste). You don't really taste the chicken.
White Cheese Chicken Lasagna
(adapted from
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

1 comment:

  1. Chicken! Lowfat. Low Cal. And it was free.