Rich Chicken Sauce for Lasagna (Printable Version)
# What You’ll Need:
01 -
12 pasta sheets for lasagna
02 -
2 cups pulled chicken, torn into bits
03 -
2 cups soft ricotta
04 -
2 cups grated mozzarella
05 -
1 cup finely grated Parmesan
06 -
3 cups finely cut spinach
07 -
4 cups milk
08 -
1/2 cup plain flour
09 -
1/2 cup butter
10 -
3 garlic cloves, finely chopped
11 -
1 teaspoon dried basil leaves
12 -
1 teaspoon dried oregano flakes
13 -
Salt, as needed
14 -
Pepper, as needed
15 -
Chopped fresh parsley for topping
# Steps to Follow:
01 -
Warm your oven to 375°F (190°C). Coat a 9x13-inch dish with butter or oil.
02 -
Boil the pasta sheets following box directions. Drain them in a colander and lay flat.
03 -
Melt butter in a pot over medium fire. Toss in chopped garlic and stir until you can smell it, roughly 1 minute.
04 -
Add flour and keep stirring for a minute till it turns light brown. Pour milk in bit by bit while stirring non-stop to avoid clumps. Let it bubble gently and cook till it gets thick, about 5-7 minutes.
05 -
Put basil, oregano, salt, and pepper into your sauce. Mix well and take off the heat.
06 -
Combine torn chicken, ricotta, spinach, and 1 cup of mozzarella in a big bowl.
07 -
Put a thin layer of white sauce at the bottom of your greased dish. Lay pasta sheets on top. Spread 1/3 of your chicken mix over pasta, then pour more sauce. Do this two more times, finishing with pasta sheets and the last of your sauce.
08 -
Scatter the leftover cup of mozzarella and all the Parmesan on the very top.
09 -
Cover dish with foil and pop in the hot oven for 25 minutes. Take foil off and cook another 20 minutes till cheese gets bubbly and golden on top.
10 -
Let your lasagna sit for 10 minutes after cooking. Sprinkle fresh parsley on top before you serve it.