Ricotta Cheese

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.

Sometimes when I want pasta I want a dish that isn’t smothered in sauce, something more refined. This rustic pasta dish is it. You have some nice hearty chunks of chicken, bits of salty prosciutto, a mild creaminess from the ricotta, and of course some healthy greens mixed in, and it’s all finished off with a nice crispy topping. It really is a perfect balance. There is just something about hot baked pasta coming straight out of the oven and onto the plate that warms my belly and makes me happy. I just put the entire baking dish down on the table and let my family serve themselves. Unfortunately, we lack self-control and could not stop eating it! It was just so good!

Note: In case this is one of your first times cooking with chard be sure to wash it thoroughly and then pull the leaves off the thick stalks. They can be tough and bitter so you just want to eat the leafy green part.

INGREDIENTS
1/2 lb (8 oz) penne pasta
olive oil
1 onion, chopped
2 tsp garlic, minced
4 oz prosciutto (chopped pieces for cooking)
1 bunch Swiss chard, chopped
salt and pepper
1/2 c white wine
1 1/2 c ricotta cheese
1 rotisserie chicken, meat removed and shredded
2 tbsp butter
1/4 c grated Parmesan cheese
1/4 c panko crumbs

STEPS

Preheat oven to 375°.
Fill a large pot with water and a pinch of salt and bring to a boil.
Add the pasta and cook until al dente per the package instructions. When the pasta is done drain will and toss with a generous amount of olive oil (enough so that all the noodles have a nice coating but aren’t swimming in it). Set aside until you are done with the rest of the filling.
While the pasta is cooking heat 2 tbsp olive oil in a large wok or pot over medium-high heat.
Add the onions and cook for 5 minutes or until translucent.
Add in the garlic and prosciutto and cook for an additional minute.
Add the Swiss chard to the pot and season with salt and pepper.
Cook the chard for 810 minutes stirring occasionally until the greens are wilted and tender.
Stir in the wine and ricotta until well combined and then mix in the chicken and cooked penne.
Transfer your pasta to a medium sized baking dish.
Melt the butter in a small bowl.
Add in the Parmesan and panko and stir until well mixed.
Sprinkle the panko mixture over the top of the pasta,
Bake for 20–25 minutes or until the top just starts to turn a golden brown.