I've read lots of white chicken lasagna recipes over the years and haven't really tried one. I had some of the ingredients for this on hand and it sounded good when I needed an idea for dinner recently so I gave it a try. The "lasagna" title is a little deceiving - there's not much cheese (a little parmesan on top) and the sauce that holds it together made the filling seem more like pot pie (between lasagna noodles). As I was making it, I had the idea that you could take your favorite pot pie recipe, and layer that between lasagna layers and have a very similar dish (and make it vegetarian by adding more veggies). Here's what the layers looked like as I was assembling it:
It was delicious, light (no cream or cheese), and satisfying. I'll add it to my rotation of rotisserie chicken recipes and make it again soon!
White Chicken Lasagna (serves 4-6)
adapted from Everyday Food 12/12
3 T unsalted butter
2 stalks celery, sliced 1/4 inch thick
1 yellow onion, diced
1/2 cup asparagus, sliced 1/2 inch thick
4 T flour
2.5 cups chicken broth
2.5 cups shredded cooked chicken
1/2 cup roughly chopped marinated artichoke hearts
1/3 cup shredded parmesan cheese
olive oil spray
salt and pepper
6 no-boil lasagna noodles
Preheat oven to 375. In a saucepan, melt butter mover medium. Add celery, onion and asparagus; cook until onion and celery are translucent, about 5 minutes. Stir in flour and cook about 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and artichokes; season with salt and pepper.
Spread 1/2 cup chicken mixture on the bottom of a 2 quart pan (I used an 8x8 square). Top with 2 lasagna noodles and about 1 cup of the chicken mixture. Repeat for 2 more layers. On the top lasagna noodles, spray with olive oil and sprinkle with the parmesan cheese. Bake for 30 minutes. Let cool 10 minutes before slicing and serving.