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re: Italian Recipe
Posted on 10/1/19 at 1:57 am to Missouri Waltz
Posted on 10/1/19 at 1:57 am to Missouri Waltz
Ina Garten’s Lasagna
The recipe calls for Turkey sausage, but it’s just as good with traditional Italian sausage
The recipe calls for Turkey sausage, but it’s just as good with traditional Italian sausage
0
Posted on 10/1/19 at 7:12 am to Missouri Waltz
Chicken and Spinach Lasagne
¼ pound butter (1stick)
1 medium onion, chopped
1 garlic clove minced
3/4 cup unbleached all-purpose flour
1 teaspoon salt
2 cups chicken stock
1 ½ cup of milk (warmed)
1 pound of mozzarella cheese, shredded
1 cup freshly grated Parmesan Reggiano cheese
4-5 basil leaves, shredded
1 ½ teaspoon chopped oregano
½ teaspoon white pepper
15 oz’s whole milk Ricotta cheese
2 tbsp Italian parsley, chopped
9 lasagne noodles, cooked al dente
2 (16 oz) packages of frozen chopped spinach, thawed and squeezed dry
3-4 boneless skinless chicken breasts, cooked and cubed
Preheat oven to 350. Melt butter in a large saucepan. Add onion and sauté until tender. Add garlic and cook 3 minutes. Stir in flour and salt; cook until bubbly, stirring constantly. Slowly pour in chicken stock and warm milk; stir well. Bring to a boil and cook 1 minute. Stir in 2 cups of mozzarella cheese and ½ cup of the Parmesan cheese. Season with basil, oregano and white pepper; set aside. In a mixing bowl, combine ricotta cheese, parsley and remaining mozzarella cheese, set aside. Spread a small amount of the cheese sauce in the bottom of a large greased baking dish. Arrange a single layer of noodles on the bottom of the dish; top with some of the ricotta mixture, some of the spinach and some of the chicken. Pour some of the cheese sauce over the chicken. Repeat layers, ending with cheese sauce on top. Sprinkle remaining Parmesan cheese over the cheese sauce. Bake uncovered, 35 to 40 minutes. Allow to stand 15 minutes before cutting.
¼ pound butter (1stick)
1 medium onion, chopped
1 garlic clove minced
3/4 cup unbleached all-purpose flour
1 teaspoon salt
2 cups chicken stock
1 ½ cup of milk (warmed)
1 pound of mozzarella cheese, shredded
1 cup freshly grated Parmesan Reggiano cheese
4-5 basil leaves, shredded
1 ½ teaspoon chopped oregano
½ teaspoon white pepper
15 oz’s whole milk Ricotta cheese
2 tbsp Italian parsley, chopped
9 lasagne noodles, cooked al dente
2 (16 oz) packages of frozen chopped spinach, thawed and squeezed dry
3-4 boneless skinless chicken breasts, cooked and cubed
Preheat oven to 350. Melt butter in a large saucepan. Add onion and sauté until tender. Add garlic and cook 3 minutes. Stir in flour and salt; cook until bubbly, stirring constantly. Slowly pour in chicken stock and warm milk; stir well. Bring to a boil and cook 1 minute. Stir in 2 cups of mozzarella cheese and ½ cup of the Parmesan cheese. Season with basil, oregano and white pepper; set aside. In a mixing bowl, combine ricotta cheese, parsley and remaining mozzarella cheese, set aside. Spread a small amount of the cheese sauce in the bottom of a large greased baking dish. Arrange a single layer of noodles on the bottom of the dish; top with some of the ricotta mixture, some of the spinach and some of the chicken. Pour some of the cheese sauce over the chicken. Repeat layers, ending with cheese sauce on top. Sprinkle remaining Parmesan cheese over the cheese sauce. Bake uncovered, 35 to 40 minutes. Allow to stand 15 minutes before cutting.
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