Another meal I can no longer have due to my tomato problem is lasagna. That is, until I found this recipe for a lasagna made with a white cream sauce on allrecipes.com.
White Cheese Chicken Lasagna
Ingredients
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced (I used 3 cloves)
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat (I used about 3 cups)
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Directions
Bring a large pot of slightly salted water to boil. Cook the lasagna noodles for 8-10 minutes. Drain and rinse noodles with cold water. Set aside.
Melt butter in a large saucepan over medium heat. Cook garlic and onion in butter until tender. Stir in flour and salt, and cook until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarela cheese and 1/4 cup Parmesan cheese. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of a greased 9x13 pan. Layer with 3 noodles, ricotta and chicken. Arrange 3 noodles over the chicken and layer 1/3 sauce, spinach, 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining 3 noodles on top of cheese and top with remaining 1/3 sauce. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake at 350ยบ for 35-40 minutes.
Amanda's Analysis: I can have lasagna again! This recipe was just as good as I was expecting it to be. The sauce is great on its own and could easily be adapted to make other pasta dishes. I added more chicken than it called for and I think I would even add more, maybe up to 4 cups. The spinach was a little too overpowering for my taste, so I think next time I will only use 1 package. I used more garlic and didn't noticeably taste it, so I think 3 cloves was a good amount. This makes a huge pan, so there are plenty of leftovers for 2 people, but I think the recipe could easily be pared down. I will definitely be making this again. I give it 7 spoons!
John's Jibba-Jabba:
I can have lasagna again! This was a pretty good dish. It had way too much spinach so definitely halve that and I think it could still use about 50% more garlic (4-5 cloves) to meet my tastes. It would also be interesting to try some different cheeses to make things a bit more interesting. Good dish, 6 spoons.
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced (I used 3 cloves)
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat (I used about 3 cups)
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Directions
Bring a large pot of slightly salted water to boil. Cook the lasagna noodles for 8-10 minutes. Drain and rinse noodles with cold water. Set aside.
Melt butter in a large saucepan over medium heat. Cook garlic and onion in butter until tender. Stir in flour and salt, and cook until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarela cheese and 1/4 cup Parmesan cheese. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of a greased 9x13 pan. Layer with 3 noodles, ricotta and chicken. Arrange 3 noodles over the chicken and layer 1/3 sauce, spinach, 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining 3 noodles on top of cheese and top with remaining 1/3 sauce. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake at 350ยบ for 35-40 minutes.
Amanda's Analysis: I can have lasagna again! This recipe was just as good as I was expecting it to be. The sauce is great on its own and could easily be adapted to make other pasta dishes. I added more chicken than it called for and I think I would even add more, maybe up to 4 cups. The spinach was a little too overpowering for my taste, so I think next time I will only use 1 package. I used more garlic and didn't noticeably taste it, so I think 3 cloves was a good amount. This makes a huge pan, so there are plenty of leftovers for 2 people, but I think the recipe could easily be pared down. I will definitely be making this again. I give it 7 spoons!
John's Jibba-Jabba:
I can have lasagna again! This was a pretty good dish. It had way too much spinach so definitely halve that and I think it could still use about 50% more garlic (4-5 cloves) to meet my tastes. It would also be interesting to try some different cheeses to make things a bit more interesting. Good dish, 6 spoons.
1 comment:
My wonderful daughter made this lasagna for us and it was truly a great dish. If you don't like al fredo dishes, you may not like this one, but if you do, I would recommend it highly. The only thing I would give it a negative on was it tasted a little too salty for me, but that didn't keep me from eating it. It may have been in the cheese aslo. The bottom line is that I would give it 6+ spoons (very close to 7).
Dad
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