Lasagna Bianco

Normally, I don’t like posting main dishes so totally devoid of nutrition (I like to save that for the appetizers and desserts). But this is just so good, and such a good dish for having company over, that I had to share. I haven’t made it in a while (and truthfully, it’s perfect for summer when everyone has zucchini fresh from their gardens…not me, but other people) and it sounds so good right now! There are a lot of ingredients and it takes a little time, but this is not a difficult recipe.

1 lb. boneless, skinless chicken breasts
2 T olive oil
1 cup chopped onion
2 cloves garlic, minced
16 oz alfredo sauce*
15 oz ricotta cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained completely
1 egg, lightly beaten
1 tsp Italian herb seasoning
1 pkg Barilla no-boil lasagna noodles
16 oz shredded Italian cheese blend
1 zucchini, thinly sliced

Cut chicken into 1/2 inch pieces. In skillet, heat oil over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally. Add onion and garlic. Cook for 3-4 more minutes, until chicken is no longer pink. In medium bowl, stir together ricotta, spinach, egg and Italian seasoning.

Here is how you layer it in a 9×13 baking dish that you’ve coated with cooking spray (these measurements are approximate):
1/3 cup sauce
4 noodles
All of spinach mixture
1/3 cup sauce
1/3 of the cheese
4 noodles
All of the chicken mixture
1/3 cup sauce
1/3 of the cheese
4 noodles
All of the zucchini
Rest of sauce
Rest of cheese

Cover with foil and bake at 350 for 50-60 minutes.

This will feed 6-8 adults (at least, when you factor in salads/bread/sides/etc).

*Quick homemade alfredo sauce that is AMAZING:
2 cups half & half (do not use fat-free…trust me)
6 T butter
1 cup grated parmesan cheese
1 tsp minced garlic
salt & pepper to taste

In a large skillet, heat half & half and butter. Add garlic and salt and pepper. Let simmer for 2-3 minutes. Blend in cheese. Continue to cook sauce to a medium-thin consistency.

2 Comments (+add yours?)

  1. Staci Byers
    Mar 03, 2010 @ 11:19:41

    Everyone in my house ate this (I lied to my 5 year old when he asked if the ricotta and spinach mixture was “ranch dressing” and said yes)! I would love to make this for company sometime. I had frozen shredded zucchini left from our garden last summer and used it instead of sliced. The zucchini was almost undectable that way. The boys didn’t even notice it. My 2 year old had 3 helpings. Dinner success.


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