cooking and preserving from my weekly CSA box

Sunday, July 21, 2013

Beginning of Summer White Lasagna

I love this lasagna, it is a change of pace from traditional lasagna. It is so flexible that it tastes great with almost every kind of vegetable. It has a lot of small steps, but it is well worth the time.This recipe makes a 9x12 pan.

4 chicken breasts, roasted in olive oil, salt and pepper, chopped
1-1.5 cups broccoli rabe, blanched and chopped
1-2 cups zucchini or summer squash, sliced, roasted in olive oil, salt and pepper
2 cups ricotta
9 lasagna noodles, boiled
2.5-3 cups shredded mozzarella
2 tablespoons butter
1/3 cup flour
1.5 cups milk or half and half
1/4 cup onion, diced
1 cup white wine
salt and pepper to taste

Prepare chicken, vegetables, and pasta. Make the sauce in a sauce pan, starting with the butter and onion on medium heat. Sweat the onions, and add the flour to make a roux. Add the milk and the wine, whisking to combine and thicken. Set aside. In the pan, layer a bit of sauce, noodles, a little mozzarella, and vegetables. Add another layer with a little sauce, chicken, and ricotta. Add the top layer of noodles (each layer has 3 long noodles that fit in perfectly in the pan), pour the remaining sauce over the top and the remainder of the mozzarella. Bake at 325 for about 30 minutes, covered, remove the cover during the last 20 minutes or so of baking to brown the top.

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