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.
Lasagne Bianche di Pollo
Ingredients
Instructions
- Preheat the oven to 350F. Place ground chicken, salt, 1/2 teaspoon pepper, garlic, Italian parsley, and fennel in a bowl and combine.
- Heat olive oil in a skillet over medium heat and thoroughly cook the chicken. Set aside.
- In a small pot, warm heavy cream over medium low. Add 1 cup Parmesan and remaining pepper until cheese melts. Set aside.
- In a small bowl, combine the mozzarella, remaining Parmesan, ricotta, and egg.
- Bring a large pot of salted water to a boil and cook lasagna sheets for 8 minutes. Drain lasagna sheets and cool.
- Coat the inside of a loaf pan with cooking spray and add half of the cream sauce to the bottom of the pan.
- Add one layer of lasagna sheets, cutting them to fit, if needed.
- Spread 1/2 of the ricotta mixture evenly over the lasagna sheets, followed by 1/2 of the chicken.
- Repeat the process, layering lasagna sheet, ricotta mixture, and chicken once more (2 layers in total).
- Top with the remaining lasagna sheet, followed by the remaining cream sauce.
- Bake until bubbling, about 30 minutes.
- Allow the lasagna to set for 15 minutes before serving.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.