White Lasagna with Chicken and Pesto

Langkah-langkah

1. Preheat oven to 350 degrees F.

2. In a large skillet, melt 3 tablespoons butter with 3 tablespoons olive oil over medium heat.

3. Add 1 chopped onion to the butter.

4. Add 2 teaspoons dried basil, 1 and 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper.

5. Saute for 5-7 minutes, until the onions are soft and translucent.

6. Add 4-5 cloves of chopped garlic and saute for one more minute.

7. In increments, sprinkle 6 tablespoons of flour over the onion mixture, stirring well after each addition to make sure the flour is incorporated into the fat.

8. In a large glass measuring cup, add 1/3 cup milk, 1/3 cup Greek yogurt, and 1 and 2/3 cup chicken broth.* Stir to combine.

9. Slowly add the liquid to the pan with the onions, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. You want to whisk out any flour chunks.

10. Cook over medium heat, stirring until the mixture is thickened slightly, just a couple minutes.

11. Add 2 cups cooked chicken to the white sauce and turn off the heat.

12. In a medium bowl, stir together 15 ounces of ricotta, 1/3 cup pesto, and 1 egg.

13. To assemble: wet the bottom of a 2 quart casserole dish** with about 1/2 cup of the white sauce. Just enough so the noodles don't stick.

14. Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with about 1/2 cup of fresh spinach. Add 1/3 of the white sauce and spread to the edges. Top with about one third of the 2 and 1/2 cups shredded mozzarella cheese, you can just eyeball the amount.

15. Repeat the layers two more times. 1) Noodles, 2) ricotta, 3) spinach, 4)white sauce, 5) cheese.

16. Sprinkle the top with 1/4 cup Parmesan cheese.

17. Spray a sheet of foil with nonstick spray and cover the lasagna. Crimp the edges well; we don't want steam escaping. That steam is what cooks the no-boil noodles.

18. Bake at 350 for at least 50 minutes, or until cooked and tender. Test a noodle with a fork to see if it runs through easily. If they are still rubbery, cover again and cook another 10 minutes.

19. When the noodles are tender, remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!

20. Let stand for 10 minutes before serving! I like to serve this with some French bread, a big salad, and maybe some other green vegetable like green beans.

21. Storage: Store covered in the fridge for 5-7 days.

22. Freezing: If you're freezing a lasagna as a make ahead meal, assemble the entire lasagna but do not bake it. You can use a foil pan if you don't want yours held hostage in the freezer for a long time. Once assembled, wrap the pan really well in a few layers of plastic wrap, and then a layer of foil. It will be good in the freezer for 3-4 months. To bake, completely unwrap the pan and reseal with the foil. If your pan is glass, put it into a cold oven. Set the temperature for 350 degrees. It takes about double the bake time, so plan for a good 1 and 1/2 to 2 hours to bake. Remove the foil for the last 20-30 minutes.To freeze leftover baked lasagna, follow the same wrapping instructions, or place cut slices in individual freezer safe containers. It will last in the freezer for 1-2 months. Prebaked and then frozen lasagnas are at risk of drying out, so sooner rather than later is better. Reheat in the microwave at 50% power for 3-4 minutes until it's hot.