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
FOR
THE GARLIC PARMESAN CREAM SAUCE
- ·
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.
Printer Friendly Version
