Chicken Lasagna with Pesto Cream Sauce

Name: Chicken Lasagna with Pesto Cream Sauce
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 16 lasagna strips (one box is 18 pieces so cook all in case some break); 1-pound container of whole milk ricotta cheese; ½ cup Parmesan cheese, grated; ¼ cup fresh Italian flat leaf parsley, chopped fine; 1 whole egg; ½ teaspoon kosher salt; ½ teaspoon freshly grated black pepper; Few grinds fresh nutmeg; ½ cup mozzarella cheese, shredded; 1 tablespoon extra-virgin olive oil; 6 ounces prosciutto diced into small pieces; 1 cup onion, diced; ½ pound fresh baby spinach; 1 pound boneless skinless chicken breasts; All-purpose flour to coat chicken; 1 tablespoon butter; 1 cup pesto divided, see recipe here (*see note above); 2 cups heavy cream; 3 ½ cups whole milk; 4 ounces butter (1 stick); 4 ounces flour (shy of one cup); Dash of Worcestershire sauce; Dash of hot sauce (we like Cholula); 1 teaspoon kosher salt; ½ teaspoon white pepper; ½ teaspoon dry mustard; 1 pound sliced deli provolone cheese

Instructions

Prep:1hCook:1h 15min

All ingredients must be prepared ahead of time before assembling. Can be assembled the night before and brought to room temperature before baking. *Store bought pesto can be oily and may cause oil to pool in the bottom of the baking dish as you cut into it. Our home-made pesto is nice and cheesy and should not affect the lasagna.

Updated at: Sat, 23 Nov 2024 04:51:32 GMT