White Chicken Lasagna

By loates501

Ingredients

• Alfreado Sauce:
• 1 stick butter
• 1 small onion
• 1 cup dry white wine
• 4 tablespoons flour
• 2 cups chicken stock
• 4 cups half-n-half
• 1 cup parmesan cheese
• 1 tablespoon garlic
• 2 teaspoons salt
• 2 teaspoons white pepper
• 1 teaspoon sage
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 pinch cayene pepper
• Or you can use two cans Ragu Alfreado Sauce
• Cheese filling:
• 16 oz cottage cheese
• 4 eggs
• Other:
• 1 lb chicken breast
• Barilla Pasta sheets
• 12 oz mozzarella shredded

Details

Servings 12

Preparation

Step 1

Season Chicken with salt and pepper. Place in skillet with 2 tablespoons olive oil and cook until juices run clear. Cool and dice chicken. Put to the side.

If making homemade alfreado:
Dice onion. Melt butter in a deep skillet. Add onion and cook until tender. Add 1 cup of white wine and cook until reduced. Add flour and cook for two minutes. Slowly stir in chicken stock and half-n-half. Mix in seasonings and cook on low heat making sure to stir frequently to keep for scortching or sticking to pan. When sauce has thickened slightly add parmesan cheese and chicken. Take off heat immediately.

Cheese filling:
Mix together cottage cheese and egg. Season with Salt and pepper.

Build Lasagna:
(note, pasta sheets do not have to be cooked beforehand)
Spray 9 x 12 cooking dish.
Ladle one scoop of sauce on bottom of dish. Try not to get the chicken.
Layer pasta sheets, 1 cup cheese filling, 1 1/2 ladle of alfreado with chicken. Repeat two times. After repeating twice add one layer of pasta sheets, remaining alfreado with chicken sauce, and top with cheese.

Bake in 350 degree oven for 30-45 minutes or until cheese starts to brown. Let sit for at least 15 minutes before serving.

(Note, building the day before baking and letting sit in refrigerator make this even better)