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Lasagne with Chicken, Smoked Mozzarella and Spinach (Lasagne con Pollo, Mozzarella Affumicata e Spinaci)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 60 minutes

Servings: 4-6

Regions: 

Wine pairing: White



Ingredients

½ box (8 ounces)BARILLA Wavy Lasagne
3 tablespoonsextra virgin olive oil, divided
1 cuponion, chopped
2 clovesgarlic, minced
½ cupwhite wine
1/2 cupheavy cream
to tastesalt
to tastefreshly ground black pepper
2 cans (28 ounces each)Italian plum tomatoes
1 tablespoonfresh basil, chopped
1 tablespoonfresh oregano, chopped
2eggs, slightly beaten
1 container (15 ounces)ricotta cheese
pinchnutmeg
3 cupssmoked mozzarella
1 package (6 ounces)fresh spinach, chopped
3 cups (12 ounces)cooked chicken, chopped
1 cupRomano cheese, grated, divided


PREHEAT oven to 350. Spray a 13x9 inch baking dish with cooking spray.
BRING a large pot of water to a boil.
HEAT 2 tablespoons olive oil in a medium saucepan. Add onions and sauté until golden.
ADD garlic and sauté 1 additional minute. Add wine and cook until reduced by half.
ADD tomatoes, basil and oregano. Simmer 20 minutes. Remove from heat.
STIR in heavy cream. Season with salt and pepper; set aside.
COOK lasagne according to package directions. Drain and lay flat to separate.
HEAT remaining olive oil in a medium skillet. Add spinach and sauté until just wilted. Season with salt and pepper. Remove from heat.
COMBINE slightly beaten eggs, ricotta cheese and nutmeg in a medium bowl. Add 2 cups mozzarella, spinach and half of the Romano cheese. Mix well.
POUR 2 cups sauce in prepared baking dish. Place 3 lasagne sheets over sauce.
SPREAD spinach mixture over lasagna sheets. Sprinkle with half of the chicken. Pour 1-1/2 cups sauce over chicken.
REPEAT layers ending with pasta. Top with remaining sauce. Sprinkle with remaining mozzarella and Romano cheese.
BAKE 30-40 minutes




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