Chicken Lasagna

I love Italian food! There is a place in Ft. Lauderdale, Florida called Casa De Angelo that I miss and CRAVE! All of their dishes are mouth watering, but I’m a sucker for their truffle mushroom risotto! It’s on my top five favorite foods list. 🙂 I was in the mood for something Italian and decided I would make a Chicken Lasagna. It was suppose to be a white cheese chicken lasagna ( with no sauce but I forgot to buy ricotta and decided to use some sauce as a substitute. I ended up tweaking the recipe just a little …
9 lasagna noodles
1/2 cup of butter
1 onion chopped
1 clove of garlic, minced
1/2 cup of all-purpose flour
1 tsp of salt
2 cups of chicken broth
1 1/2 cups of milk
4 cups of shredded mozzarella cheese, dived
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups of sauce (homemade or your favorite store bought) or use 2 cups of ricotta cheese
2 cups cubed, cooked chicken meat (I bought a rotisserie chicken)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese for topping
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, then 1 cup of sauce, and the 1cup of chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach (thawed & drained), 1 cup of chicken, 1 cup of sauce spooned on,and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprikle 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven. “La buona Cucina”


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