Featured Pinch Tips Video
- 1 c
- unsalted butter, melted
- 2 c
- heavy cream
- 2 c
- freshly grated parmesan cheese
- salt to taste
- white pepper to taste
- chicken breasts, cooked and cubed
- cloves garlic, minced
- 1/3 c
- diced onion
- roasted red pepper, chopped
- 1/2 c
- white wine, dry
- 10 oz
- frozen spinach, cooked and drained
- 15 oz
- ricotta cheese
- salt and pepper to taste
- lasagna noodles, cooked and drained
- 1 c
- finely grated parmesan cheese
- mozzarella slices
1Mix all sauce ingredients together over medium-low heat. Set aside.
2Mix chicken, onion, garlic, red peppers and wine together and cook until most of the liquid has evaporated.
3Meanwhile squeeze excess liquid out of spinach.
4Combine spinach, ricotta, salt, pepper and egg; stir well.
5Spread 1 cup sauce in bottom of 13x9 pan, top with noodles.
6Spread ½ of spinach cheese mixture then ½ of meat mixture.
7Place 4 slices of mozzarella cheese on top.
8Repeat layers, spread remaining sauce on top and sprinkle with parmesan cheese.
9Cover and bake at 350 for 1 hour uncover during last 15 minutes to brown. Let stand at least 15 minutes before serving.
10Can be made ahead prepare and cover overnight in fridge. Let it come to room temperature for 30 minutes before baking.