lasagna

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Wonderfully White Lasagna

Posted by Lady Caet on April 8, 2012
Posted in: classics, dinners, easy, italian. Tagged: , , , , , , , , . 1 Comment

white lasagna

WHAT YOU’LL NEED:

  • Large rectangular pan, preferably glass. No larger than 8×11
  • Aluminum Foil
  • Strainer
  • Food chopper/processor
  • Medium Size Bowl

INGREDIENTS:

  • 6-8 sheets of lasagna noodles. I used the fresh ones, but you can use the dried ones too (just be sure to cook them first!)
  • 5oz baby spinach, chopped finely (now is when to break out that food chopper)
  • 2 med-large boneless skinless chicken breasts, cooked through and sliced or chopped finely
  • 600ml alfredo sauce
  • 125ml pesto
  • 300g crumbled goat cheese
  • 500g sliced provolone OR mozzarella

METHOD TO THE MADNESS:

  • Spread a thin layer of alfredo sauce along the bottom of the pan.
  • Place one layer of lasagna noodles along the pan.
  • Mix filling in a medium sized bowl: pesto, goat cheese, spinach and about 2/3 of remaining alfredo
  • Spread half of the filling over the noodles in the pan.
  • Cover with half of the sliced or chopped chicken.
  • Add another layer of lasagna noodles.
  • Spread remainder of filling over the noodles.
  • Top this portion with the remaining chicken.
  • Layer the rest of your noodles overtop.
  • Cover noodles with remaining alfredo sauce.
  • Top with thin slices of provolone or mozzarella cheese.

COOK IT UP BABY!

  • Your oven should be pre-heated to 350F (if you cooked the chicken breasts just before, leave your oven on!)
  • Cover the lasagna dish with aluminum foil, shiny side down. Leave the sides silghtly open for steam to escape
  • Cook for 30 minutes.
  • Remove aluminum foil cover and cook for an additional 5-10 minutes or until the cheese on the top is starting to brown and crisp.
  • Let the lasagna sit for at least 15 minutes before cutting into it – this allows cool down and will make it easier to cut/serve.

CAETS TIPS AND HINTS

  • You can totally make this into a vegetarian dish by substituting the chicken for ground soy chicken. It tastes exactly the same. I’m not sure how a vegan version would taste – but if my vegan friends try it I’ll let you know!
  • I serve mine with spinach caesar salad and homemade garlic bread. It’s a lot of spinach, but since it’s so much more nutritious for you than lettuce (which basically has a nutritional value of NIL) I don’t mind!
  • Use a smaller dish to make more layers in your lasagna. 3 layers is typical, but I’ve seen some that are 6-8 high!
  • White lasagna is really great paired with a white wine…. just be sure to save some for the main course!