The prep for this recipe is not too time consuming because of the no-boil lasagna noodles & the pre-cooked rotisserie chicken. However, the bake time is somewhat long so make sure you have plenty of time for that.
This recipe is definitely what I consider somewhat of a splurge with the creaminess, but it is worth it for a weekend treat or special occasion!
To cut down on cals (but would slightly decrease creaminess) you could use 2% milk (I wouldn't do less than that) and low-fat ricotta cheese.
ENJOY!!!
For the Béchamel, Melt:
4 Tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup purchased refrigerated basil pesto
salt & black pepper to taste
(for those of you who aren't too familiar with your Italian cooking terms, like me, Béchamel sauce means white sauce;))
For the Lasagna, stir:
1 package whole-milk ricotta cheese (15 oz)
1 cup grated parmesan
1/2 cup purchased refrigerated basil pesto
12 dry, flat, no-boil lasagna sheets
3 cups shredded rotisserie chicken, divided
4 cups shredded part-skim mozzarella, divided
Preheat oven to 350
For the béchamel, melt butter in a large saucepan over medium heat. Whisk in flour & cook 2 minutes. Off heat, stir in 1/2 cup pesto; season with salt & pepper.
For the lasagna, stir together ricotta, Parmesan, & 1/2 cup pesto; season with salt & pepper.
Spread 2/3 cup béchamel in bottom of a 9x13 baking dish. Lay 3 lasagna sheets side by side, top with 1/2 cup ricotta mixture, 3/4 cup chicken, 2/3 cup béchamel, and 3/4 cup mozzarella. Repeat layering three more times, topping the final layer with 1 1/2 cups mozzarella. Cover lasagna with foil.
Bake lasagna until bubbly, about 45 minutes. Remove foil & bake lasagna an additional 15 minutes, then broil on high until golden, 2-3 minutes. Let lasagna rest 15 minutes before serving.
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