White Lasagna With Chicken and Pesto
Description
Lasagna doesn't have to have red sauce and ground beef. This lasagna is white with pesto, chicken and spinach and all of the typical cheeses. It's a great change of pace and is wonderful with a salad and a crusty bread.
Ingredients
3 T. butter
3 T. olive oil
1 small onion, chopped
3 cloves garlic, minced
2 t. dried basil or 1 T. fresh basil
1 t. salt
1/2 t. pepper
6 T. flour
1/3 c. milk
1/3 c. Greek yogurt
1 2/3 c. chicken stock or broth
2 c. cooked chicken, chopped (rotisserie is great)
15 oz. Ricotta cheese
1/3 c. basil pesto, homemade or store-bought
1 egg
9 no-boil lasagna noodles
1 1/2 c. Mozzarella cheese
2-3 c. fresh spinach
3-4 T. Parmesan cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees.
In a large skillet, melt butter with olive oil over medium heat. Add 1 c. chopped onions; saute 5-8 minutes, or until the onions are soft. Add 2-3 garlic cloves; saute 1 minute.
In a small bowl, combine basil, salt, pepper, and flour; add to onion mixture; whisk together until all oil is absorbed.
In a large glass measuring cup, add milk, Greek yogurt, and chicken stock/broth; stir to combine.
Gradually add the liquid to the skillet, whisking constantly. Go slowly to make sure liquid gets absorbed, whisking out any chunks. Cook over medium heat, stirring until the mixture is thickened slightly, several minutes. Add chicken; turn off the heat.
In a medium bowl, stir together Ricotta, pesto, and egg.
Assembly:
On the bottom of a 2 quart casserole dish, pour enough of the white sauce so the noodles won't stick; layer 3 no-boil lasagna noodles on top; spread on 1/3 of the Ricotta mixture; top with a handful of fresh spinach; add 1/3 of the white sauce, spreading to the edges. Top with 1/3 of the Mozzarella cheese.
Repeat two more times: noodles, Ricotta, spinach, white sauce, cheese. Sprinkle top with Parmesan cheese.
Spray a sheet of aluminum foil with non-stick cooking spray; cover the lasagna.
Bake about 50 minutes, or until cooked and tender.
Remove foil; turn up the oven temperature to broil. When oven is ready, broil until golden brown and bubbly, 1 - 3 minutes, watching to make sure that it doesn't burn.
Remove; cool 10 minutes before serving.
6-8 servings.