White Chicken and Spinach Lasagna
Total Time1 hr 5 mins
Skill LevelIntermediate
Servings6
Total Time1 hr 5 mins
Skill LevelIntermediate
Servings6
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Key IngredientBuffalo Style Chicken Breast
AboutWho doesn’t love hot, bubbly, cheesy lasagna? Our version is made with a creamy white sauce, spinach, and the bold flavors of Kretschmar Buffalo Chicken Breast. Whether you like a crispy, cheesy corner piece or an ooey-gooey slice out of the middle, this lasagna is sure to satisfy.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
3 Tablespoons Butter 2 Teaspoons Garlic, Minced 3 Tablespoons Flour 2 1/2 Cups Whole Milk or Half & Half Salt To Taste 1/4 Cup Parmesan Cheese, Grated 4 Ounces Cream Cheese, Softened 3/4 Cup Ricotta Cheese 1 Whole Egg 8 or 9 Noodles No Cook Lasagna Noodles 2 Cups Kretschmar Buffalo Chicken Breast Cut into bite size pieces 2 Cups Mozzarella Cheese, Shredded 1/4 Cup Parmesan, Grated 4 Cups Baby Spinach Leaves
Sauce
Key IngredientBuffalo Style Chicken Breast
Buffalo Style Chicken BreastLasagna
Key IngredientBuffalo Style Chicken Breast
Directions
1PREHEAT oven to 400 degrees. Oil an 8 x 8-inch baking dish.
2Sauce: PLACE a saucepan over medium heat and add the butter. When it’s melted and no longer foaming, stir in the garlic and flour. Cook for 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.
3Lasagna: WHISK the egg and ricotta in a small bowl until blended.
4SPOON about 1/4 cup sauce on the baking dish and top with 3 lasagna noodles, followed by ¼ cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and ½ cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.
5BAKE your lasagna uncovered for 20-25 minutes until the sauce is bubbling.
6COOL the lasagna about 15-20 minutes before serving.
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