White Chicken Lasagna

Lasagna. When you hear the word Lasagna I bet you imagine red sauce, ground beef and lots of tomatoes. Am I right? Well time for a switch up in your normal {delicious but normal} Lasagna. This recipe is actually lighter than it sounds, you can forgo the heavy cream and use all milk to make it even lighter. Either way, it's delicious! 

The Deets

1/4 Cup Butter

1 Shallot {or 1/2 small onion [I'm a shallot fan]} finely chopped

1 Clove Garlic minced

1/4 cup all-purpose flour

1 teaspoon salt

2 Cups Chicken Broth

1 Cup Milk
1/2 Cup Heavy Cream

2 1/2 Cups Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

     1 TBS Chopped Fresh Basil

1 tsp Oregano

1 Cup Ricotta Cheese

2-3 Chicken Breasts, Cooked and Chopped/Cubed

1 Package Frozen Chopped Spinach {Thawed, Rinsed and Drained}

1 Jar Artichoke Hearts – Roughly Chopped

1 Box Lasagna Noodles

     1/4 Cup Grated Parmesan Cheese for Topping

The How To

Melt the Butter in a saucepan over medium heat

Cook the Shallot and Garlic in the butter until tender

Stir in Flour and Salt, and simmer until bubbly

Add Chicken Broth and Milk, 

Gently bring to a boil, stirring constantly

Once boiling add 1 1/2 Cups Mozzarella and 1/4 Cup Parmesan

Reduce heat and stir until smooth

Add Basil and Oregano mix until smooth and remove from heat.

Divide Sauce in half

Add Chicken, Spinach and Artichoke Hearts to 1/2 of Sauce Mixture

Cook Lasagna Noodles according to package directions

Time for Assembly! 

In 9x13 baking dish add 1/2 of the plain sauce mixture 

Add a layer of Lasagna Noodles 

Top with  1/2 Ricotta, and 1/2  Chicken/Spinach/Artichoke Sauce 

Add another layer of Lasagna Noodles 

Top with remaining  Ricotta and Chicken/Spinach/Artichoke Sauce  

Add 1/2 Cup of Mozzarella and 1/4 Cup Parmesan

Add another layer of Lasagna Noodles

Top with remaining plain sauce mixture and remaining Cheese

Bake at 350 for 35 to 40 minutes

Plate Pray & Enjoy!

It's Not Easy Being Green - The Greenest Pasta You'll Ever Eat

Warning! This may not be the prettiest meal I've ever created! But it's healthy and delicious so go with the flow of the green and enjoy this veggie overloaded pasta dish. I love pasta! Normally I eat whole wheat, but occasionally, I'll buy something different - like spinach spaghetti.  Today's dish is chock full of healthy veggies, lean protein and flavor - that makes up for it not being pretty right?

The Deets
(for 4)
2 Chicken Breasts
One Package Spinach Pasta (Whole Foods 365 brand)
1 Cup Chopped Kale
1 Cup Grape or Cherry Tomatoes cut in half
1 Cup Mushrooms, roughly chopped
1/2 Shallot
4 Cloves Garlic
2 TBS Olive Oil
1/8 Cup White Cooking Wine
1/8 Cup Chicken Broth
Fresh Parmesan to Top

The How To
Cut Chicken Breasts in Half
Add 1 TBS Olive Oil to Skillet and Heat over Medium High
Add Garlic and Chicken
Cook until Brown

Remove Chicken from Skillet

Add Shallots and Mushrooms to Skillet
Once Mushrooms and Shallots are well sauteed Remove Garlic

Add Chicken Broth, Cooking Wine, Shallots and Mushrooms

Add Remaining Vegetables and cook until wilted
Cook Pasta According to package directions

Add Cooked Pasta to Vegetables and mix well

Top with Fresh Parmesan
Add Chicken

Plate, Pray & Enjoy!