Hi once more! It's Alicia from The Baker Upstairs, and I'm eager to share one of my family's preferred plans with you today! This rich chicken lasagna is a most loved for Sunday suppers or exceptional events (simply like our Classic Lasagna and Lasagna Roll Ups), and is a gigantic hit with the two children and grown-ups. It's made with layers of delicate noodles, smooth chicken filling, and flavorful hand crafted white sauce. The best part is that it's topped with heaps of gooey cheddar!
I made this lasagna when we had companions over for supper half a month prior, and everybody raved about how tasty it was! In spite of the fact that it takes a brief period to assemble, it's entirely basic and clear to make. On the off chance that you haven't made a white sauce sans preparation previously (Alfredo sauce), have no dread! It's in reality exceptionally easy to assemble making this chicken Alfredo lasagna a manager!
The best request of tasks that I've found for this formula is to begin by cooking the lasagna noodles, at that point depleting them and allowing them to cool. While they're cooling, mix together the filling (Here are the guidelines for cooked and destroyed chicken). At that point make the white sauce.
- FOR THE SAUCE:
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 1 cup chicken broth
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup parmesan cheese
- 2 teaspoons dried parsley
- FOR THE LASAGNA:
- 1 package lasagna noodles
- 32 ounces ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 eggs
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 8 ounces frozen spinach thawed and drained
- 3 cups shredded cooked chicken
- 18 slices provolone cheese
Instructions
- Preheat the oven to 350. Cook the lasagna noodles according to the package directions, then drain and let cool.
- To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook 3-4 minutes, or until golden brown and bubbling. Add the milk and the chicken broth a little at a time, whisking constantly, and bring the sauce to a simmer. Simmer until thickened. Remove from heat and stir in the salt, pepper, garlic powder, parmesan, and parsley.
- To make the filling, mix together the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.
- To assemble, spoon about 3/4 cup of sauce into the bottom of a 9 x 13 baking dish. Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon 3/4 cup of sauce over the cheese. Repeat the layers again. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
- Bake 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool 10-15 minutes before serving.
Read more our recipe Crispy Black Bean Tacos with Avocado-Lime Sauce #vegan #vegetarian #soup #breakfast #lunch
0 Comments