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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A white lasagna featuring ground chicken and a mild flavor. I use Sargento 6-cheese italian blend (mozzarella, parmesan, romano, fontina, provalone, and asiago) for the 4 cups cheese. I use Classico roasted red pepper alfredo sauce for the 15 oz alfredo. Ingredients:
1 lb ground chicken |
4 cups mozzarella cheese |
15 ounces ricotta cheese |
15 ounces alfredo sauce |
10 ounces cream of chicken soup |
1 1/4 cups milk |
4 cups uncooked chopped spinach |
2 eggs |
9 ounces no-boil lasagna noodles |
1 cup chopped sweet onion |
1/2 cup parmesan cheese |
2 minced fresh garlic cloves |
4 tablespoons olive oil |
parsley |
oregano |
basil |
salt |
pepper |
cooking spray |
Directions:
1. Preheat oven to 375 degrees.
2. With 2 tablespoons of oil, sauté chopped spinach. Add salt, pepper, and herbs to taste. Set aside when done.
3. With remaining 2 tablespoons of oil, fry the onion and garlic. Add chicken. Add salt, pepper, and herbs to taste.
4. Mix 2 cups mozzarella with ricotta cheese and parmesan in large mixing bowl. Beat eggs and add to cheese mixture.
5. Mix alfredo sauce, cream of chicken, and milk in separate medium mixing bowl. Blend well.
6. Once spinach cools, add to cheese mixture and stir well.
7. Grease a 13 x9 casserole.
8. Spread 1 cup of sauce mixture on bottom of pan.
9. Layer ingredients in the following order:.
10. 1/4 of lasagna noodles.
11. 1/3 of cheese mixture.
12. half of meat mixture.
13. 1 cup mozzarella.
14. 1 cup sauce.
15. 1/4 lasagna noodles.
16. 1/3 cheese mixture.
17. 1 1/2 cups sauce.
18. 1/4 lasagna noodles.
19. remaining cheese mixture.
20. remaining meat mixture.
21. 1 cup sauce.
22. final 1/4 lasagna noodles.
23. remaining sauce.
24. remaining 1 cup mozzarella.
25. Bake covered with foil approximately 1 hour. Uncover and let top layer of mozzarella brown 5 minutes. Allow to cool 15 minutes.
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