Lasagne Bianche di Pollo

Elegant, delicious, and utterly divine!

Ingredients

1/2 pound ground chicken breast

1/2 teaspoon salt

1 teaspoon ground black pepper

1 1/2 cups grated Parmesan cheese

1 clove garlic, minced

1/4 cup Italian parsley, chopped

1 teaspoon fennel seed

1 tablespoon olive oil

2 cups heavy cream

1 cup mozzarella, shredded

3/4 cup ricotta

1 egg, beaten

6 ounces lasagna sheets

Nonstick cooking spray

Instructions

1. Preheat the oven to 350F. Place ground chicken, salt, 1/2 teaspoon pepper, garlic, Italian parsley, and fennel in a bowl and combine.

2. Heat olive oil in a skillet over medium heat and thoroughly cook the chicken. Set aside.

3. In a small pot, warm heavy cream over medium low. Add 1 cup Parmesan and remaining pepper until cheese melts. Set aside.

4. In a small bowl, combine the mozzarella, remaining Parmesan, ricotta, and egg.

5. Bring a large pot of salted water to a boil and cook lasagna sheets for 8 minutes. Drain lasagna sheets and cool.

6. Coat the inside of a loaf pan with cooking spray and add half of the cream sauce to the bottom of the pan.

7. Add one layer of lasagna sheets, cutting them to fit, if needed.

8. Spread 1/2 of the ricotta mixture evenly over the lasagna sheets, followed by 1/2 of the chicken.

9. Repeat the process, layering lasagna sheet, ricotta mixture, and chicken once more (2 layers in total).

10. Top with the remaining lasagna sheet, followed by the remaining cream sauce.

11. Bake until bubbling, about 30 minutes.

12. Allow the lasagna to set for 15 minutes before serving.

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Lasagne Bianche di Pollo

Yield: 2

Author: Dink Cuisine

Prep time: 25 MinCook time: 32 MinTotal time: 57 Min

Elegant, delicious, and utterly divine!

Ingredients

• 1/2 pound ground chicken breast
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 cups grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 cup Italian parsley, chopped
• 1 teaspoon fennel seed
• 1 tablespoon olive oil
• 2 cups heavy cream
• 1 cup mozzarella, shredded
• 3/4 cup ricotta
• 1 egg, beaten
• 6 ounces lasagna sheets
• Nonstick cooking spray

Instructions

1. Preheat the oven to 350F. Place ground chicken, salt, 1/2 teaspoon pepper, garlic, Italian parsley, and fennel in a bowl and combine.
2. Heat olive oil in a skillet over medium heat and thoroughly cook the chicken. Set aside.
3. In a small pot, warm heavy cream over medium low. Add 1 cup Parmesan and remaining pepper until cheese melts. Set aside.
4. In a small bowl, combine the mozzarella, remaining Parmesan, ricotta, and egg.
5. Bring a large pot of salted water to a boil and cook lasagna sheets for 8 minutes. Drain lasagna sheets and cool.
6. Coat the inside of a loaf pan with cooking spray and add half of the cream sauce to the bottom of the pan.
7. Add one layer of lasagna sheets, cutting them to fit, if needed.
8. Spread 1/2 of the ricotta mixture evenly over the lasagna sheets, followed by 1/2 of the chicken.
9. Repeat the process, layering lasagna sheet, ricotta mixture, and chicken once more (2 layers in total).
10. Top with the remaining lasagna sheet, followed by the remaining cream sauce.
11. Bake until bubbling, about 30 minutes.
12. Allow the lasagna to set for 15 minutes before serving.

Created using The Recipes Generator

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