RecipeTinEats
It’s tough to beat a good lasagna. And, we can probably agree that we all have our own favorite way to make the Italian classic. One of our favorite lasagna varieties doesn’t look much like lasagna at all, but it has all the same delicious qualities we crave from the traditional recipe.
White Chicken Lasagna is jam-packed full of flavor and cheesiness, and is surprisingly easy to make. Layers of chicken, cheesy alfredo sauce, garlicky mushrooms and pasta make up this dish that is sure to become a mainstay on your weekly menu. Running short on time? Use rotisserie chicken and oven-ready pasta to cut down on prep time without compromising the taste.
Serve White Chicken Lasagna alongside a fresh garden salad and crispy garlic bread for a complete meal your family will go crazy for.
Chicken and Semi-Homemade Stock:
2 lbs. chicken breast or boneless skinless thighs
4 cups milk
2 cups chicken stock
2 bay leaves , dried
3 sprigs thyme (or 1 tsp dried thyme)
2 tsp. or chicken stock powder/granulated bouillon,
1/2 tsp black pepper
Mushrooms:
2 Tbsp butter , separated
2 Tbsp olive oil , separated
1 lb. mushrooms , quartered
2 garlic cloves , minced
1/2 tsp salt and pepper, each
White Sauce:
4 Tbsp butter
2 garlic cloves , minced
3/4 cup all-purpose flour
2 cups cheddar cheese , shredded
Lasagna:
13 oz. lasagna sheets
2 cups mozzarella cheese , shredded
INSTRUCTIONS
See full instructions here: Recipe Tin Eats
See the recipe prepared in the video below.
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