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Glass: Mom's White Chicken Lasagna
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Brief Description
Delicious take on lasagna made with chicken and a butter garlic sauce. My family makes this recipe every year on Christmas Eve. Warning: Be prepared to take a nap after eating :)
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Main Ingredient
Chicken
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Category: Pasta
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Cuisine: Italian
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Prep Time: 60 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
If the cheese is becoming too dark too quickly, gently lay a piece of tin foil on top and finish cooking. Recommend serving with a light salad and white wine.
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Posted By: DHAPP
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Posted On: Jul 07, 2021
Number of Servings:
Ingredients:
- 1 boxes - Lasagna noodles
- 2 cups - Boneless Skinless Chicken (dark or white) diced
- 1/2 teaspoons - Salt
- 1/4 cups - Butter room temp
- 8 ounces - Fresh Mushrooms (I prefer baby Bellas) sliced
- 2 cloves - Garlic minced
- 1 teaspoons - Lemon Juice
- 1/4 cups - Flour (All-Purpose)
- 2 teaspoons - Instant Chicken Bouillon
- 3 cups - Milk
- 1/3 cups - Parsley chopped
- 15 ounces - Ricotta Cheese
- 1 whole - Egg
- 8 ounces - Mozzarella (dry) shredded
- 1/2 cups - Parmesan grated
- 1 boxes - Lasagna noodles
- 2 cups - Boneless Skinless Chicken (dark or white) diced
- 1/2 teaspoons - Salt
- 1/4 cups - Butter room temp
- 8 ounces - Fresh Mushrooms (I prefer baby Bellas) sliced
- 2 cloves - Garlic minced
- 1 teaspoons - Lemon Juice
- 1/4 cups - Flour (All-Purpose)
- 2 teaspoons - Instant Chicken Bouillon
- 3 cups - Milk
- 1/3 cups - Parsley chopped
- 15 ounces - Ricotta Cheese
- 1 whole - Egg
- 8 ounces - Mozzarella (dry) shredded
- 1/2 cups - Parmesan grated
Directions:
Preheat oven to 325F
1. PREP THE NOODLES. Cook lasagna noodles to al dente following the directions on the package. Do not rinse the noodles. When they are done, lay on a flat surface (I usually use a plastic wrap covered cutting board). Set aside until you are ready to assemble the lasagna.
2. PREP THE CHICKEN. Heat a medium size skillet to medium high, add a tablespoon of oil and sauté cubed chicken until cooked to center. Set aside.
3. MAKE THE SAUCE. Heat a large sauce pan to medium heat (don't oil the pan). Add mushrooms and salt and sauté for 5 minutes then add butter, garlic, and lemon juice and cook until garlic is soft and mushrooms are tender (stir regularly). Add flour and bouillon and stir to coat mushrooms. Cook stirring constantly for 1 minute. Slowly add the milk while stirring constantly. Continue to cook and stir until sauce thickens. Add cooked chicken and parsley. Set aside.
4. Mix the ricotta and egg together until smooth.
5. ASSEMBLE LASAGNA. Using a 13"x9" pan, spread ~3/4 cup of sauce evenly across bottom of pan. Layer 1/3 of noodles, then 1/3 of ricotta mix, then 1/3 of mozzarella and 1/3 of parmesan, then 1/3 of sauce. Repeat layering two more times ending with mozzarella & parmesan.
6. BAKE. Bake for 45 to 50 minutes until sides are bubbling and cheese is evenly browned. Let rest for 10 minutes before cutting and serving. Enjoy!!!
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