White Lasagna
- 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
- Steam the broccoli and set aside.
- Same with the onions.
- Cook the chicken, drain and set aside.
- In large bowl add the ricotta cheese, 1/2 cup Monterey jack cheese,and 1 1/2 cups of the mozzarella cheese.
- Stir all together.
- Add the chicken, onion, broccoli and 1 1/2 tsp minced garlic.
- Stir together and divide into 3 portions.
- Set aside.
- Add 1 cup of milk to the flour in a bowl.
- Stir together till smooth.
- Pour the remaining milk into a heavy pan.
- Add the milk and flour slurry and stir.
- Add salt, pepper, garlic powder, and 3/4 cup of parmesan cheese.
- Stir continuously on medium or medium low heat till bubbly.
- About 10 minutes maybe.
- Stir continuously to prevent scorching.
- Add the minced spinach and stir.
- Remove 1-1/2 cups of the sauce and set aside.
- Pour 1 cup of spinach mixture into the bottom of a 9 x 13 (approximately) pan.
- The remaining sauce will be divided into 3 portions.
- Add 4 strips of the no-boil lasagna across the width of the pan.
- Place 1/3 or 1 portion of your broccoli, cheese, meat mixture on top of the noodles.
- Carefully spread it evenly over the noodles.
- Pour one portion of the set aside sauce over the cheese mixture.
- Add noodles, cheese mixture, sauce.
- Add noodles, cheese mixture, sauce.
- Add noodles, the cup of sauce you set aside, 1/2 cup mozzarella and 1/2 cup parmesan cheese.
- Bake covered at 375* for one hour.
- To cover lasagna spray the side of aluminum foil that will go next to food with PAM cooking spray.
- This will help prevent it from sticking.
- Also place the pan of lasagna on a cookie sheet in case it bubbles over.
- Remove the foil and bake for 10 minutes more.
- Remove from oven and let sit 15 to 20 minutes before cutting and serving.
- Cut the lasagna into 12 pieces.
- Serve with salad and bread.
- This recipe can be made up ahead and frozen.
- Even without cooking the noodles.
- 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.
- It worked out just as good to NOT boil the noodles first.
- Sure makes it easier to layer the lasagna.
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Reviews
-
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.
RECIPE SUBMITTED BY
Ruth Tisdale
Bakersfield, CA