Lasagna

Chicken & Cheesy White Sauce Lasagna

Ooey, gooey, cheesy white sauce goodness. What more do I need to say about this lasagna. It is layer upon layer of creamy mozzarella sauce, noodles, ricotta, chicken, spinach, and cheese. My mouth is literally watering.

This dinner is the ultimate comfort food. So rich, creamy, and filling. A perfect family dinner as the weather starts to cool down. Seriously though, what is better on a cold night then a big filling serving of pasta? Nothing, the answer is nothing.

This is one of those recipes that is great to make ahead on the weekend when you have some extra time and then during the week all you have to is pop it in the oven and bake. Boom! Dinner is done!

Chicken & Cheesy White Sauce Lasagna

INGREDIENTS
16 oz lasagna noodles
salt
1/2 c butter
1 yellow onion, finely diced
2 tsp garlic, minced
1/2 c flour
2 c chicken broth
1 1/2 c milk
5 c mozzarella cheese, shredded
1 1/2 c parmesan cheese, shredded
1 tsp basil
1 tsp oregano
1/2 tsp pepper
2 c ricotta
2 c cooked chicken breast, chopped
10 oz package frozen cooked spinach, thawed and drained
1 tbsp fresh parsley, chopped

STEPS

Preheat oven to 350º.
Bring a large pot of water to a boil and add 1 tablespoon of salt.
Cook the noodles per the package instructions, drain, and rinse with cold water. Set aside until ready to assemble the lasagna.
Melt the butter in a large saucepan over medium-high heat.
Cook the onion and garlic in the butter until cooked through.
Stir in the flour until it begins to brown.
Gradually add the broth and milk to the saucepan and whisk together.
Allow the sauce to come to a boil and simmer for 2–3 minutes.
Mix in 2 cups of the mozzarella, 3/4 cup of the parmesan, basil, oregano, 1/4 teaspoon each of salt and pepper. Stir until all the cheese is melted and well integrated.
Remove the sauce from the stove and set aside.
Spray a 9” x 13” baking dish with cooking spray.
Ladle a quarter of the sauce into the bottom of the baking dish.
Layer a quarter of the cooked noodles in the bottom of the baking dish and top with half of the ricotta, half of the chicken, and half of the spinach. Sprinkle with some of the mozzarella and parmesan and ladle another quarter of the sauce over the top.
Repeat the previous step. Noodles, ricotta, chicken, spinach, cheese sauce.
Add the final layer of noodles and top with all the remaining sauce and cheeses.
Bake for 40–45 minutes or until the cheese is all melted and just starts to brown on top.
Remove the lasagna from the oven and allow it to rest for 5–10 minutes.
Sprinkle the parsley over the top.
Cut and serve.

My last recipe post was for very fabulous ratatouille. Well if you are like me you probably had leftovers. The leftovers can be used for a whole plethora of things but my favorite has to be lasagna. I love the big hearty pieces of vegetables cooked together with Italian sausage and some rich cheeses. This ended up being the best lasagna I have ever had! You can make one large lasagna in a 9” x 13” baking dish or two small ones in 8” x 8” dishes. I opted to make 2 so that I could freeze one for another night. That means I get to enjoy this delish dish twice! Oh lucky me! Gotta love this French meal turned Italian.

Note: When I make lasagna I like to double up the noodles on the top and bottom layers. I feel like it helps hold it together better for ease of serving. This requires that you cook one and a half boxes of noodles since just one isn’t enough for this method. If you don’t want to double up then one box is completely adequate.

INGREDIENTS
1 lb Italian sausage
15 oz can tomato sauce
4 c leftover ratatouille
1 1/2 boxes wavy lasagna noodles
15 oz container ricotta cheese
1/4 c fresh basil chopped
salt and pepper
4 c mozzarella, shredded

STEPS

In a large skillet brown your sausage and drain off any excess grease.
Add tomato sauce and ratatouille to skillet and warm through over medium heat.
While the ratatouille is heating through cook your lasagna noodles according to the package instructions, drain, and separate.
In a small bowl combine the ricotta, basil, salt and pepper.
Preheat oven to 400º.
Prepare a 9” x 13” baking dish with butter or cooking spray.
Cover the bottom of the baking dish with a layer of the cooked noodles and then place a second layer of the cooked noodles on top of that going the opposite direction.
Spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
Place a single layer of noodles over the ricotta and spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
Top the lasagna with cooked noodles and place a second layer of the cooked noodles on top of that going the opposite direction.
Spoon remaining sauce over the top and sprinkle with remaining cheese.
Bake for 25–30 minutes or until the top is bubbling and the cheese is golden brown.
Allow to cool for at least 10 minutes before serving.