Chicken Lasagna
"Chicken lasagna combines the creaminess of Alfredo sauce with the ease of lasagna. This white lasagna is the perfect tomato-free entree...."
INGREDIENTS
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2 cup or (16 oz) ricotta cheese
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1 egg
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2 tablespoon (8 g) parsley (freshly chopped)
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1 cup (100 g) parmesan cheese (grated )
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½ teaspoon (2.5 g) salt
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¼ teaspoon (0.50 g) nutmeg
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1-2 tablespoon olive oil (or butter )
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10 ounce mushroom (sliced )
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1 teaspoon thyme (minced )
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salt and pepper (to taste)
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1 medium onion (finely chopped)
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1 tablespoon (8 g) garlic (minced )
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1-2 teaspoons (1-2 g) thyme (fresh )
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1 teaspoon (4 g) Italian seasoning
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4 tablespoons (56 g) butter (unsalted)
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¼ cup (31 g) all-purpose flour
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2 cups (500 ml) chicken broth
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2 cups (460 g) half-and-half (or equal parts of heavy cream and milk)
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10 ounces fresh spinach (coarsely chopped)
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1 package lasagna noodles (uncooked)
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2 pounds chicken breast (or about 4 cups rotisserie or cooked chicken, cooked )
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16 ounces mozzarella cheese (grated, divided in half )
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