I was excited to try this, as I'm not much of a red sauce lasagna fan, however, this wasn't quite as good as I was expecting. As written, I would've imagined a very bland outcome, so I decided beforehand to take the following liberties with this recipe in order to spruce up the flavor: I used my crockpot to cook the chicken (I used a 1lb pkg of boneless, skinless thighs) that I shredded and seasoned to taste. I also used a 10 oz bag of fresh baby spinach, de-stemmed and finely chopped (I wouldn't dream of using frozen or canned spinach, blech!) I used a 15 oz container of part-skim ricotta and added freshly ground pepper, salt, garlic/onion powders and basil. I didn't add an egg to the ricotta mixture, though I would in the future. I seasoned the sauce to taste as well, omitting the oregano (don't care for it) and doubling the basil. I combined the chicken, ricotta and spinach to make layering easier. I also chopped up a roma tomato and added some real bacon bits to the layers. I used oven-ready noodles and baked an hour to ensure it was fully cooked. I loosely covered my lasagna with foil all but the last 10 minutes and broiled the last two minutes to get a good, light browning on the top. I was expecting more sauce, however, that's a personal preference and an easy fix for next time with some tweaking. I do like the idea of a white sauce lasagna, so I'll attempt this one again.
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I was excited to try this, as I'm not much of a red sauce lasagna fan, however, this wasn't...