White Chicken Lasagna//

 White Chicken Lasagna

2-2.5 lbs chicken breasts-cut into small cubes garlic powder onion powder creole seasoning paprika 2 tbsp avocado or olive oil 1/2 a yellow onion, diced 1 tbsp minced garlic about 48 oz heavy whipping cream 5.2 oz garlic & herb boursin cheese about a cup of freshly grated parm 1.5-2 cup fresh chopped spinach 16 oz oven ready lasagna noodles 16-24 oz shredded mozzarella cheese Ricotta Mixture: 30 oz ricotta cheese 2 eggs
1/2 cup parm cheese pinch of fresh chopped basil pinch of fresh chopped parsley -preheat oven to 375F -cube & season chicken cook chicken in avocado oil over -medium heat until fully cooked -remove chicken from pot & set aside -add onions to pot & cook until translucent -stir in garlic & sautee until fragrant -stir in heavy cream & place heat on medium/low -once at a low simmer, add boursin cheese -use wooden spoon to break down boursin cheese & stir until mixture is smooth
stir in Parmesan cheese, spinach & then season to taste -remove about 1.5-2 cups of sauce & set aside add chicken back to pot then stir until evenly combined - to a bowl, add ricotta, eggs, parm cheese, basil, parsley & seasoning thenstir until combined - to a large baking dish add a layer of sauce, lasagna noodles, ricotta mixture, chicken & shredded cheese; repeat until baking dish is full (reserved sauce is ONLY for top & bottom layers) for the final layer you'll just do lasagna noodles, sauce & mozzarella cheese -cover with aluminum foil & bake for
45-50 mins -remove lasagna from oven, turn broiler on high, remove aluminum foil & then broil for 3-4 mins (just long enough for top to get golden brown & bubbly - let sit for 10-15 mins before cutting & serving

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