Creamy Garlic Parmesan Lasagna

  • ·         1 package Bertagni lasagna noodles
  • ·         2 1/2 cups shredded cooked chicken, about 2 breasts
  • ·         1 (15-ounce) container ricotta cheese
  • ·         3/4 cup pesto
  • ·          2 cups shredded mozzarella cheese, divided


  • ·         1/4 cup unsalted butter
  • ·         4 cloves garlic, minced
  • ·         2 tablespoons all-purpose flour
  • ·         1 cup chicken broth, or more, as needed
  • ·         1 teaspoon dried thyme
  • ·         1/2 teaspoon dried basil
  • ·         1/3 cup heavy cream or half-and-half
  • ·         1/2 cup freshly grated Parmesan
  • ·         Kosher salt and freshly ground black pepper, to taste


Preheat oven to 375 degrees F.

To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, or half-and-half, and Parmesan until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.

Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside.

In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well.

In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste.

Lay lasagna noodles flat and evenly spread 1/3 cup ricotta mixture.  Repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.

Place into oven and bake for 25-30 minutes, or until lasagna is heated through and the cheese is beginning to brown.

Serve immediately. Serves 6.

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