White Lasagna

Submitted by Ruth Tisdale

"This recipe is one I tweaked to fit my own needs. It is so easy to do without having to boil the lasagna noodles first. It freezes great. Freeze after layering. To bake you just thaw it and bake according to directions."

 

• Ready In: 2hrs
• Ingredients: 15
• Serves: 12

ingredients

• 1 (9 ounce) package barilla no-boil lasagna noodles
• 7 cups whole milk
• 1 1⁄4 cups grated parmesan cheese, separated in 3/4 cup and 1/2 cup
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 cups diced broccoli, lightly cooked and then drained good
• 1⁄4 cup frozen chopped spinach, minced in food processor
• 3⁄4 cup diced onion
• 1 1⁄2 teaspoons minced garlic
• 1 1⁄2 cups ricotta cheese
• 2 cups mozzarella cheese, divided in 1 1/2 and 1/2 cup portions
• 1⁄2 cup monterey jack cheese
• 2 cups cooked cubed chicken (more or less) or 1 whole chicken breast
• 2⁄3 cup flour

directions

1. Steam the broccoli and set aside.
2. Same with the onions.
3. Cook the chicken, drain and set aside.
4. In large bowl add the ricotta cheese, 1/2 cup Monterey jack cheese,and 1 1/2 cups of the mozzarella cheese.
5. Stir all together.
6. Add the chicken, onion, broccoli and 1 1/2 tsp minced garlic.
7. Stir together and divide into 3 portions.
8. Set aside.
9. Add 1 cup of milk to the flour in a bowl.
10. Stir together till smooth.
11. Pour the remaining milk into a heavy pan.
12. Add the milk and flour slurry and stir.
13. Add salt, pepper, garlic powder, and 3/4 cup of parmesan cheese.
14. Stir continuously on medium or medium low heat till bubbly.
15. About 10 minutes maybe.
16. Stir continuously to prevent scorching.
17. Add the minced spinach and stir.
18. Remove 1-1/2 cups of the sauce and set aside.
19. Pour 1 cup of spinach mixture into the bottom of a 9 x 13 (approximately) pan.
20. The remaining sauce will be divided into 3 portions.
21. Add 4 strips of the no-boil lasagna across the width of the pan.
22. Place 1/3 or 1 portion of your broccoli, cheese, meat mixture on top of the noodles.
23. Carefully spread it evenly over the noodles.
24. Pour one portion of the set aside sauce over the cheese mixture.
25. Add noodles, cheese mixture, sauce.
26. Add noodles, cheese mixture, sauce.
27. Add noodles, the cup of sauce you set aside, 1/2 cup mozzarella and 1/2 cup parmesan cheese.
28. Bake covered at 375* for one hour.
29. To cover lasagna spray the side of aluminum foil that will go next to food with PAM cooking spray.
30. This will help prevent it from sticking.
31. Also place the pan of lasagna on a cookie sheet in case it bubbles over.
32. Remove the foil and bake for 10 minutes more.
33. Remove from oven and let sit 15 to 20 minutes before cutting and serving.
34. Cut the lasagna into 12 pieces.
35. Serve with salad and bread.
36. This recipe can be made up ahead and frozen.
37. Even without cooking the noodles.
38. I used Barilla the first time I made this but on subsequent making of the lasagna I just used the cheapeast lasagna noodles I could find.
39. It worked out just as good to NOT boil the noodles first.
40. Sure makes it easier to layer the lasagna.

Reviews

[adams.wifey]

it was different than i expected. i followed the directions well and came out with a very soupy lasagna. way too much sauce. i even had about 16 oz. of sauce leftover. the taste wasn't bad in the end - i served it for company - and it looked great coming out of the oven - but after we let it cool and cut into it - it was like some sort of gravy casserole. i was a little embarrased. i would suggest decreasing the 7 c. milk to about 4. then adding layers of plain shredded mozzarella between the other layers. nice flavor - one of my guests had three servings of it.

 

[RecipeAddict]

Not what I expected. I thought bland but was pleasantly surprised. Good. Defintely a repeater.