Chicken Lasagne
Submitted by angel43701
A white sauce chicken lasagne layered with spinach, cottage cheese, mozzarella, and Parmesan. The buttery basil-scented béchamel makes this a creamy, comforting alternative to red sauce lasagna.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
1 hrsForget everything you know about red sauce lasagna for a minute. This creamy, white sauce version with chicken and spinach plays in a whole different league.
A simple béchamel starts with butter and flour, gets loosened with chicken broth, and finishes with a hit of basil. Chunks of chicken fold right into that silky sauce, then everything gets layered with noodles, spinach, egg-enriched cottage cheese, and sliced mozzarella.
A generous shower of Parmesan on top turns golden and crispy in the oven while the layers underneath melt into each other.
Let it rest a full 10 minutes before cutting. Patience pays off with clean, beautiful slices.
Chef Tips
- Stir the béchamel constantly as it thickens so it stays smooth and lump-free
- Use cooked rotisserie chicken for a serious shortcut that still tastes homemade
- Drain the spinach thoroughly and press out all excess moisture before layering
- Letting the lasagne rest after baking isn’t optional; it allows the layers to set so the squares hold their shape when served
Ingredients
Directions
Melt butter in a large; blend in flour, salt and basil.
Stir in chicken broth; cook, stirring constantly.
Remove from heat; add chicken.
Mix beaten egg into cottage cheese.
Lightly grease a 13×9×2-inch baking dish .
Place a third of the chicken mixture in the bottom of the dish; top spinach and half the mozzarella cheese.
Repeat the layering.
Top with Parmesan cheese.
Bake in preheated 375℉ (190℃). oven 45 minutes.
Remove from oven; let stand 10 minutes before cutting into squares.
Comments
