12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Closed Sun

Main Course Recipes

White Sauce Lasagna


9              lasagna noodles
1/4 cup    INFUSED Spicy Calabrian Pesto Infused Olive Oil
1/4 cup    INFUSED Oregano fused Olive Oil
1 med      Onion, finely chopped
1 clove     Garlic, minced
½ cup      All-purpose flour
1 tsp        Salt
2 cups     Chicken broth
1 ½ cups  Milk
4 cups       Shredded mozzarella cheese
1 cup         Grated Parmesan cheese
1 tsp          Dried basil
½ tsp         Black Pepper, freshly ground 
2 cups       Ricotta cheese
2 cups       Chicken meat, diced and cooked through
2 pkgs       Frozen chopped spinach, thawed and drained
1 TBSP      Fresh parsley, minced
¼ cup       Parmesan cheese, grated 


Preheat oven to 350°

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water.

In sauce pan, heat Pesto and Oregano Olive Oil.  Cook the onion and garlic over medium heat until tender, stirring frequently.   Stir in the flour and salt, and simmer until bubbly.

Mix in the broth and milk.  Bring to boil, stirring constantly and cook for 1 minute.   Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil and ground black pepper, remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
Layer with 1/3 of the noodles, the ricotta, and the chicken.
Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

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