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White Lasagna

By Soraya Salgadoe

Lasagna's are made for weeknight meals, am I right?

Serves: 8

Time: 1 hour and 35 mins

Great tasting and budget friendly.

Makes for perfect leftovers to pack up for the lunch during the week.

The below recipe is excerpted from the Spring/Summer 2022 Sweet July Magazine. Recipes photographed by Jen Causey. 

Watch the dish →
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Ingredients

    • 3 cups chopped broccoli florets (about 8 ounces), divided
    • 2 tbsp water
    • 1 large egg
    • 1 (15-ounce) container whole-milk ricotta cheese
    • 1/2 tsp cracked pepper
    • 12 ounces mozzarella cheese, shredded (about 3 cups), divided
    • 2 ounces Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups), divided
    • Cooking spray
    • 2 (15-ounce) jars alfredo sauce (such as Rao’s Homemade)
    • 1 (9-ounce) package oven-ready lasagna noodles
    • 2 cups shredded rotisserie chicken
    • 2 small red bell peppers, chopped (1 1/2 cups)
    • 1 tbsp chopped fresh flat-leaf parsley

Instructions

step 1

Preheat oven to 375°. Place broccoli and water in a microwavable bowl; cover with plastic wrap. Microwave on high until broccoli is tender, about 5 minutes. Set aside.

step 2

Stir together egg, ricotta, pepper, half of the mozzarella (about 1 1/2 cups) and half of the Parmesan (about 10 tablespoons) in a large bowl. Set aside.

step 3

Coat a 13-x-9-inch baking dish with cooking spray. Spread 1 cup of the alfredo sauce into bottom of dish. Top crosswise with 4 noodles, one-third of the ricotta mixture (about 1 1/3 cups), half of the chicken (1 cup), half of the broccoli (about 1 1/2 cups) and half of the bell peppers (3/4 cup). Repeat layers starting with alfredo sauce and ending with bell peppers. Spread evenly with 1 cup of the alfredo sauce. Top with a layer of noodles and the remaining ricotta mixture. Spread evenly with remaining alfredo sauce, and sprinkle evenly with remaining 1 1/2 cups mozzarella and 10 tablespoons Parmesan.

step 4

Cover lasagna with parchment paper, then cover with aluminum foil. Bake in oven on middle rack for 1 hour. Uncover; continue baking until cheese topping is melted and browned, 10 to 15 minutes. Remove from oven; let cool 10 minutes. Sprinkle evenly with parsley and serve.
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