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My #1 MOST Requested Recipe: White Lasagna

September 10, 2010

Before I teach you how to make white lasagna, I feel the need to come clean to you about something.

My kitchen looks like the scene of a tragic farming accident.

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Throughout this post, you just might get a glimpse of this…

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OR… this…

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OR…

(cringe)

this…

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And, well, it is what it is.

We are who we are.

Organized slobs.

We spend our days performing meticulous surgeries (in my husband’s case) and keeping track of eighty highly confidential tasks involving large sums of money (in mine.)  So the kitchen gets what’s left at the bottom of the barrel when it comes to our supply of motivation.

I’ve done my best to shield you from it in the following pictures.  I felt like it would just be TOO cruel to make white lasagna and NOT share it with you because of my messy kitchen.

As I stated in the title, more people request that I make this recipe and/or give them this recipe, than any other in my repertoire.  You might call it my “signature dish.”  Don’t let yourself be intimidated and don’t pre-judge if you hate Swiss Cheese.  I too hate Swiss Cheese, but when it is melted… it’s a different story entirely.  Too good to miss out on.

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Begin by gathering together a host of delicious things:

-3 or 4 plump chicken breasts (boneless/skinless for convenience)

-1 box o’ lasagna noodles (whole wheat work beautifully if you like them)

-1 full cup of warm chicken broth or water

-1 packet of onion soup mix (mixed into the warm broth or water)

-2 T. butter

-a few tablespoons of olive oil

-1 small onion

-3 or 4 cloves garlic, chopped

-1/3 C. all-purpose flour

-1 T. ground thyme

-1/2 T. salt

-pepper (to taste)

-1/2 pint heavy whipping cream

-8 oz. sour cream

-sliced Swiss cheese

-shredded Mozzarella cheese

-grated Parmesan cheese (if you have it, I didn’t.)

-dried parsley

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Let’s begin by preparing the chicken breasts by removing all this nastiness.

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Just pull up the fatty areas and clip them off with kitchen shears.

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Then use the shears to cut it up into nice, small, easy-to-chew, pieces.  I don’t see why you couldn’t (if you had the inclination) just buy ground chicken and just bypass all this grunt work.  To be honest, I never thought about it before now.  I’ll have to try that next time.  I do sorta like the chunky texture this gives you though.

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Now, grab the lasagna pan you’re planning to use.  I was taking this particular lasagna to my cousin, who just had a baby, so I used a 9×9 disposable pan and another (smaller) glass pan to keep for us 🙂

And line up two layers of lasagna noodles inside.  Break them to the proper length.

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Then just toss them into a large pot of boiling water for a few minutes.  Don’t cook them til soft.  Make sure they maintain their chew because the oven time will cook them more.

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In the meantime… grab a cute little onion like this one, and some garlic.

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And chop off the hairy root so you can peel off the papery outer layer.

Do you know that my Kroger actually sells them pre-peeled like this?  For like a DOLLAR more?

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Lazy as I am… I never buy them like that because I just love the pretty, pearlized casings.  Just look at em!  Plus, I compost.

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Check your noodles!  They still pretty rigid?  GOOD, then we have time to chop these babies up.

Keep the onion and garlic separate because the onion needs to cook longer.

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NOW… you can drain the noodles and set them aside for later.

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Next, grab a large skillet and melt equal parts butter and oil over Medium/High heat.

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And throw in those mean onions that made you cry!  Let em’ sizzle for their crimes.

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Cook them for three or four minutes, then add the garlic.  It’ll only need a minute or so… and it can burn easily so turn the heat down to Medium.

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Now it’s time to dump in the chicken!

In it goes!

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Let it cook a bit like so…

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And sprinkle in the 1/3 C. of flour.  Simultaneously sprinkle in the salt and thyme.

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Stir this mixture, and let it cook and brown up for a few minutes.

When the chicken has a light, golden crust on it… pour in the broth and cream.

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You’re about to witness the magic.

Bring the contents of this pan to a boil.

And stir.

And keep stirring.

And watch as it transitions from this…

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to this…

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to this…

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Give it 4-8 minutes to bubble.  You’ll know it’s ready when you can bring your spoon through it and it leaves a trail, like this.

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At this point… turn the heat off and add the sour cream.

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I think you’re starting to see where this is going.  This sauce is extreeeeeeemely rich and good.

And this is still pre-cheese.  So it’s about to get stupid-good.

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Now, grab your pan and spray it down with non-stick spray.

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And line the bottom of the pan with the kinda-cooked noodles you set aside earlier.

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Now.

Oh now…

Now spoon about half the sauce over these noodles.  (If you’re making a second, smaller lasagna like I am… use less.  Obviously.  You don’t want to run out.)

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Delish.

Now, layer on some Swiss cheese slices.

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Follow that up with a good sprinkling of the mozzarella.  Kudos to you if you use fresh instead of the pre-grated stuff.  I don’t bother with it for this dish.

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This is where I would do an additional layer of grated Parmesan cheese if I had it.  But I didn’t.  You should add it.

Then repeat all the layering steps again a second time.

And as a final touch… sprinkle on a pretty dusting of dried parsley.  (Or fresh if ya gotta.  Again, I don’t bother here.  But you feel free.)

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Cover the lasagnas with foil.  Oh and… might oughtta pre-heat your oven at some point earlier than now.  Maybe right when you start layering.

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And bake them for 20 minutes covered.

And 20 uncovered.

I like to use the broiler for the last minute or two to give the crust some extra brown bubbly-ness.

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Oh man.

This lasagna is SO good.

SO. GOOD.

I know you’ll agree.





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