White Lasagna

linda mcdougal


★★★★☆ 7 votes


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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

How to Make White Lasagna


  • 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.

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About White Lasagna

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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