White Chicken Lasagna

Watch out traditional Lasagna... this dish my family requests more often than not. It also freezes beautifully!

***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.

***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

Ingredients

Olive Oil

2 Chicken Breast boneless, skinless

1 Tablespoon Tuscan Style Herb Chicken Mix

1 large Carrot, minced

1 large Onion, minced

2 cloves Garlic, minced

9 Lasagna Noodles

4 tablespoons Salted Butter

4 tablespoons All Purpose Flour

Salt & Pepper to taste

1 Tablespoon Three Onion Rub

4½ cups Milk

8-ounce Cream Cheese, sliced

4 cups Monterey Jack Cheese shredded, divided

5 oz Baby Spinach

1 cup Ricotta

1/4 cup Chopped Parsley

1 egg, lightly beaten

3 cups Fresh Mozzarella Cheese

Fresh Parsley for Garnish

Directions

Preheat oven to 400F.

Cook the lasagna noodles in salted water until they reach al dente (follow the package instructions to cook). Drain and set aside.

Heat olive oil in a large pan to medium high heat.

Season Chicken with Tuscan Style Herb Chicken Mix and add to hot pan. Cook through completely done (internal temp of 165F)

Remove Chicken from pan and let cool to shred or if you have the Deluxe Stand Mixer use that to shred in about a minute!

In your pan, melt butter over medium heat. Add the carrots, onions, flour, pepper, salt, Three Onion Rub to the melted butter and cook for 1 to 2 minutes until the mixture is browned and bubbly. Add garlic and cook about 30 seconds.

Add milk slowly whisking until smooth and combined. Continue cooking over medium heat until the mixture reaches a low boil and begins to thicken (6 to 8 minutes).

Add cream cheese and ½ cup shredded monterey jack cheese to the white sauce.

Stirring continuously over medium heat, until cheese is melted and sauce is thoroughly combined. Remove from the heat.

Stir the spinach leaves into the white sauce and set aside.

In a small mixing bowl, combine the ricotta cheese, egg, parsley, and another ½ cup of jack cheese.

In a Stone Rectangular Baker, spoon a bit of the sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan.

Spread ½ of the ricotta mixture over the noodles and top with ½ of the chicken. Spoon ⅓ of the sauce over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.

Repeat for second layer.

Top with the remaining noodles, the remaining sauce, and the remaining cheese.

Bake lasagna for 40 to 45 minutes or until the sauce is bubbling up and the cheese is melted and beginning to brown.

Remove from the oven let cool 10-15 minutes and serve!