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White Lasagna Dish: A Creamy Delight for Your Next Family Dinner

  • Author: Dottie
  • Total Time: 80 minutes
  • Yield: 8 servings 1x

Description

Enjoy a deliciously creamy white lasagna featuring layers of tender noodles, savory chicken and spinach filling, and rich béchamel sauce. Ideal for family gatherings or a cozy night in, this dish is sure to impress!

Ingredients

Scale
  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground chicken or turkey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups ricotta cheese
  • 1 egg
  • 2 cups fresh spinach, chopped
  • 3 cups mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  • 3 cups béchamel sauce (store-bought or homemade)

Instructions

  1. Boil a large pot of salted water. Add the lasagna noodles and cook according to package instructions until al dente (about 8-10 minutes).
  2. Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
  3. In a large skillet, heat olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until translucent.
  4. Add minced garlic and cook for an additional minute, stirring frequently.
  5. Add ground chicken or turkey, breaking it up as it cooks. Season with oregano, basil, salt, and pepper. Cook until browned (about 6-8 minutes).
  6. Stir in chopped spinach and cook for another 2-3 minutes until wilted. Remove from heat and let cool slightly.
  7. In a separate bowl, mix ricotta cheese and egg until smooth. Fold in the cooled meat and spinach mixture. Set aside.
  8. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour and cook for 2 minutes to create a roux.
  9. Gradually whisk in 3 cups of milk, ensuring no lumps. Continue whisking until thickened (about 5-7 minutes). Season with salt and pepper. Remove from heat.
  10. Preheat oven to 375°F (190°C).
  11. Spread a thin layer of béchamel sauce on the bottom of a large baking dish.
  12. Place 3 lasagna noodles side by side over the sauce.
  13. Spread half of the ricotta and meat mixture over the noodles, followed by a layer of béchamel sauce. Sprinkle a third of the mozzarella cheese on top.
  14. Repeat layering: add another 3 noodles, remaining ricotta and meat mixture, another layer of béchamel, and another third of mozzarella.
  15. For the final layer, place the last 3 noodles on top. Spread remaining béchamel sauce and top with remaining mozzarella and grated Parmesan.
  16. Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese.
  17. Bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown.
  18. Let the lasagna rest for 10-15 minutes before slicing.
  19. Slice into squares using a sharp knife or pizza cutter. Serve warm, garnished with fresh basil or parsley if desired.
  20. Pair with a simple green salad and crusty bread for a complete meal.

Notes

  • You can use store-bought béchamel sauce to save time.
  • Feel free to substitute ground chicken or turkey with your choice of protein or make it vegetarian by omitting the meat.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes

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Find it online: https://recipes2make.com/white-lasagna-dish/