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White Cheese Chicken Lasagna

White cheese chicken lasagna is Italian-based pasta with an intense taste of Parmesan cheese combined with mozzarella. This is tasteful, delicate and creamy lasagna based on an excellent recipe which will make anyone’s mouth water.

Lasagna is one of Italy’s most famous pasta, and also a dish, locally named lasagna al forno, which stands for oven-cooked lasagna. Consisting of alternate layers of ingredients between the sheets of pasta, lasagna traditionally uses Parmesan cheese, spinach, Bolognese Sauce or Béchamel, and meat.

Other variants include seafood, vegetables or sweet tomato. Lasagna, just like other Italian dishes, has been adopted worldwide and now it’s being placed in the center of a table in many occasions. There are some several differences when comparing the Italian and the American lasagna – the Italians are totally flat, while the American lasagna is ruffled, in order to trap sauces.

Lasagna has a controversial history, as studies have demonstrated that Greeks also had some influence over this word. Some people think that lasagna comes from a Greek pot, which later will be borrowed by Romans, translating it into a cooking pot. Later on, the Italians referred strictly to the dish in which the lasagna was made, and today lasagna is worldwide known as a dish.

The white cheese chicken lasagna is one recipe among many others using the traditional philosophy of lasagna while mixing it with other ingredients.

Here’s what’s needed:

  • 9 lasagna noodles
  • 4 cups of mozzarella cheese, which is to be shredded
  • 1 cup of grated Parmesan cheese
  • 1 onion
  • ½ cup of butter
  • ½ cup of all-purpose flour
  • 1 ½ cup of milk
  • 2 cups of chicken broth
  • 1 clove garlic
  • 2 cups of ricotta cheese
  • 2 cups of cooked chicken meat
  • 1 tsp dried basil
  • 1 tsp dried oregano]
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp fresh parsley
  • ¼ cup of grated parmesan cheese for topping
  • 2 packages of chopped, frozen spinach
  • Preheat the oven at 350F degrees.
    Chop the onion, mince the garlic and cook the lasagna noodles in boiling salted water for 8 to ten minutes. After lasagna noodles are ready, drain them and rinse with cold water. The onion and the garlic go in a large saucepan, at medium heat, together with the butter. Stir frequently, and then add the flour and salt. Simmer until bubbly.
    Add in the saucepan the broth and the milk, and boil for a minute, while stirring constantly, and then add 2 cups of mozzarella cheese and ¼ cup of the parmesan cheese.

    The mixture is seasoned with basil, oregano and the black pepper. You can now remove from heat.
    Take a large baking dish (approximately 9x13 inches). Spread on it ¼ of the mixture described above and layer it with 1/3 of the lasagna noodles. Do the same with the ricotta and the chicken. Over the chicken, arrange another 1/3 of the lasagna noodles, and another 1/3 of the sauce and spinach. Add the remaining ½ cup of parmesan cheese and the 2 cups of mozzarella cheese.

    Add another layer of lasagna noodles, and spread over it the remaining sauce. Season the top layer with parsley and ¼ cup of parmesan cheese. Now make it for 40 minutes in the preheated oven and the white cheese chicken lasagna is ready.

    Tags: spinach lasagna, lasagna recipe, lasagna, italian food, cheese, mozzarella cheese, ricotta cheese, parmesan, parmesan cheese, chicken recipe, chicken recipes, white cheese chicken lasagna

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