The Best White Chicken Spinach Lasagna - Oh damn. This looks and sounds incredible. I hate to admit it, but I’ve yet to make a white lasagna AND THEY LOOK SO GOOD. I don’t know what the heck I’m waiting for. We have out of town family visiting twice this month, so I’m definitely going to use this for inspiration for dinner some night. Ingredients
Sauce
- 1/4 cup butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fennel seed
Lasagna
- 9 whole lasagna noodles, cooked according to package directions
- 2 tablespoons olive oil, divided
- 1 pound ground chicken
- 16 ounces crimini mushrooms, minced
- 4 cups mozzarella cheese, shredded
- 2 cups ricotta cheese
- 16 ounces baby spinach
- 1 1/2 cups grated Parmesan cheese
- Parsley, chopped for sprinkling on top (optional)
Instructions
Sauce
1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes. Sprinkle the flour over the softened onions, then stir to combine, cooking for another 1-2 minutes.
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Get full recipe ==> @ houseofnasheats.com
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