Whitelasagne Recipes

EASY SPINACH LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
• Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
• Combine pasta sauce with milk in a medium bowl. Mix well.
• Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
• Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

WHITE SAUCE

Steps:

• Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.
• Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms - this is called a roux. Continue cooking for 2 mins.
• Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

WHITE LASAGNA

Steps:

• Cook lasagna noodles according to package directions and set aside.
• Brown ground turkey/beef with garlic, salt and pepper.
• Preheat oven to 375 degrees.
• Line the bottom of a 9x13 baking dish with one entire tub of alfredo sauce, spreading evenly.
• Layer 3 noodles over alfredo sauce.
• Put half of the ground turkey/beef over the noodles, distributing evenly.
• Sprinkle meat with 1/3 of the mozzarella.
• Layer 3 more noodles on top of meat/cheese.
• Pour the other tub of alfredo over the noodles, spreading evenly.
• Add the rest of the ground turkey/beef evenly over the sauce
• Sprinkle with another 1/3 of mozzarella.
• Layer with the remaining 3 lasagna noodles and top with the rest of the mozzarella.
• Bake for about 30 minutes or until the top of the lasagna begins to turn brown and bubbly in places.
• Let cool 10-15 minutes before serving.

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
• For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
• In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
• Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

MOM'S WHITE LASAGNA

Steps:

• Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

LASAGNA WITH WHITE SAUCE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

ITALIAN WHITE LASAGNA

Steps:

• Preheat oven to 375°F.
• Brown beef (if using), celery, onion and garlic in a 1 tbls. oil; drain.
• Stir in seasonings.
• Add cream cheese and cream.
• Cook over low heat until smooth.
• Add wine, shredded Cheddar and Gouda (or cheese of your choice).
• Stir together egg and cottage cheese, set aside.
• Layer cooked noodles, part of meat (or just vegetable) mixture, cottage cheese, half Mozzarella.
• Repeat until all is used; top with Mozzarella.
• Bake on top rack for 40 minutes. Enjoy!

WHITE SPINACH-ARTICHOKE LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• For the lasagna: Bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside.
• For the zucchini: Heat a grill pan over medium-high heat. Put the zucchini slices in a bowl, drizzle with the oil and sprinkle with salt and pepper. Add the slices to the grill pan and cook on both sides until grill marks appear, about 2 minutes per side. Remove to a plate and set aside.
• For the spinach: In a large nonstick skillet over medium heat, melt the butter. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside.
• For the alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan, artichoke hearts and pesto. Set aside.
• For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg yolk and mix to combine. Season with salt and pepper.
• For the layers: Butter a 9-by-13-inch baking dish.
• To assemble the lasagna: Spread 1 cup of the alfredo sauce on the bottom of the buttered baking dish. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo sauce and spread evenly. Scatter the spinach evenly on top. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups of alfredo and spread evenly. Add a layer of 6 mozzarella slices. Add the zucchini slices. Add the remaining 3 lasagna noodles. Spread the remaining alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella.
• Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.

RED AND WHITE SAUCE LASAGNA

Steps:

• Gather the ingredients.
• Melt the butter in a heavy-bottomed saucepan .
• Warm up the milk in a small saucepan, but don't let it boil.
• Add the flour to the melted butter and stir to form a roux . Cook for about two minutes.
• Slowly whisk in the warm milk, stirring well to get rid of any flour lumps. Season with kosher salt.
• Turn off the heat and reserve, covered.
• Gather the ingredients.
• In a large skillet or heavy-bottomed saucepan, heat up the olive oil and add the ground beef and pork.
• Cook until all the meat is well browned, approximately 8 minutes.
• Drain excess fat from the meat, reserving 2 tablespoons in the skillet, and remove the meat mixture from the pan. Cover and set aside.
• Add the onion to the skillet with the reserved fat and sauté until translucent, for about 6 to 7 minutes.
• Add the mushrooms and garlic to the skillet and cook until the mushrooms are soft, or 5 minutes.
• Return the meat to the pan and stir well.
• Add the tomato sauce and dried herbs to the meat, garlic, and onions. Stir well.
• Bring the meat sauce to a simmer and cook for another 5 minutes, stirring occasionally. Remove the red sauce from heat and season to taste with kosher salt and black pepper.
• Gather the ingredients.
• Preheat the oven to 400 F. In a 3-quart ovenproof baking dish , ladle enough of the red meat sauce to cover the bottom of the baking dish.
• Arrange a layer of pasta atop the red meat sauce and then another layer of red sauce.
• Drizzle roughly 1/3 of the white sauce evenly atop the red sauce.
• Repeat the previous step twice by layering layers of pasta, red sauce, and white sauce.
• Spread the shredded mozzarella on top of the final white sauce layer.
• Sprinkle the grated Parmesan on top of the mozzarella.
• Cover the dish tightly with foil and bake for 40 minutes.
• After 40 minutes, remove foil and bake for about 10 more minutes, or until the cheese on top has browned slightly. Remove lasagna from oven and let rest for 10 minutes.
• Serve and enjoy!

WHITE LASAGNA

Steps:

• Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.

WHITE LASAGNE WITH PARMIGIANO BESCIAMELLA (LASAGNE IN BIANCO )

Steps:

• Preheat oven to 350°F with rack in middle.
• Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
• Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.

WHITE SPINACH LASAGNA

Steps:

• In a large saucepan (I like using my big 5 qt dutch oven just to have a lot of room.) melt the 4 tablespoons of butter. Add the garlic and onions and sauté until golden. Add the spinach and stir for a few minutes to marry all the flavors. Turn off heat and set aside.
• In the bowl of a food processor fitted with a steel blade, add half the ricotta, the eggs, parmesan cheese, nutmeg and salt & pepper. Process for a few minutes until blended and smooth. Transfer to a large bowl. (don't wipe the food processor bowl out.)
• To the food processor add the spinach/garlic mixture and pulse until finely chopped. Add to the bowl with the ricotta mixture as well as the rest of the ricotta cheese. Stir until blended and smooth.
• In a large saucepan (I like to wipe out the dutch oven a bit and use that again,) melt the 5 tablespoons of butter and then add the flour- whisking constantly until golden. Add the milk gradually, about a cup at a time, stirring well between each addition. When thick and bubbly, add 3/4 of the mozzarella and 3/4 of the gruyere. Add salt and pepper to taste.
• In a 9x13 lasagna pan, start by spreading a small amount of the white sauce onto the bottom of the pan. Top with a layer of noodles (I used 4 across for each layer,) Spread 1/3 of the spinach mixture on top of the noodles, followed by 1/4 of the sauce. Repeat 3 more times, noodles- spinach- sauce. Topping with a 4th layer of noodles, the last 1/4 of sauce and the remaining cheese.
• Cover tightly with foil, and bake at 400F for 20 minutes. Remove the foil and bake for another 20 minutes or until the cheese is golden and bubbly.

WHITE CHICKEN LASAGNA

Steps:

• Easy! To make this White Chicken Lasagna, start by pre-heating your oven to 350 degrees and bring a large pot of salted water to boil. Once boiling, add in your lasagna noodles and cook per manufacturer instructions. When cooked, drain and run pasta under cold water to stop the cooking process. Set aside.
• In a medium sized mixing bowl, combine ricotta, egg, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside.
• In a large skillet, add butter and onions. Melt butter over medium heat while cooking onions and add in the garlic. Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken.
• Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of ricotta mixture on top of the pasta and spread evenly. Sprinkle a layer of basil, sun dried tomatoes, bacon and shredded mozzarella and then add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then cover the entire dish in shredded cheese. Bake for 25 minutes, remove and let cool for 10 minutes.

WHITE CHEESE CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
• Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, 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.

WHITE CHICKEN LASAGNA

Steps:

• NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
• FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
• Preheat oven to 350 degrees F.
• ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
• Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
• ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
• Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
• BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
• Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
• Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
• Add minced garlic and chopped spinach, and stir to combine then remove from heat.
• In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
• Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
• Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
• Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
• Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until just tender, about 5 minutes. Add garlic and cook, stirring often, for 1 minute. Transfer the onion and garlic to a large bowl; stir in frozen vegetables and basil.
• Melt butter in the skillet over medium-high heat. Add flour and whisk to combine. Cook, whisking, for 30 seconds. Gradually add milk; cook, whisking constantly, until the mixture thickens, 2 to 3 minutes. Add Parmesan and salt; whisk until smooth. Remove from heat.
• Spread 1/2 cup of the cheese sauce on the bottom of the prepared baking dish. Layer on 3 lasagna noodles, evenly spacing the noodles crosswise in the dish. (The noodles will not cover the bottom of the dish but will expand when baking.) Top the noodles evenly with 3 cups vegetable mixture, 3/4 cup cheese sauce and 3/4 cup shredded cheese. Layer 3 lasagna noodles over the cheese; spread half the squash over the noodles and sprinkle with 3/4 cup cheese. Repeat the layers once, starting with noodles and ending with squash. Sprinkle with 3/4 cup cheese. Layer with the remaining 3 lasagna noodles; spread the remaining cheese sauce over the noodles and sprinkle with the remaining cheese.
• Lightly coat a sheet of foil with cooking spray; cover the baking dish coated-side down. Bake for 30 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes more. Let stand for 15 minutes before serving. Sprinkle with basil, if desired.

HOMEMADE CREAMY WHITE SAUCE LASAGNA

Steps:

• Pre-heat oven to 350F (180C).
• In a small pot of boiling water add the peas and cook until tender about 10 minutes, drain. Set aside.
• Cook the sausage in a small frying pan adding 3 tablespoons of water, cook until slightly golden, and the water has evaporated (watch that it doesn't burn).
• In a medium frying pan add the olive oil, mushrooms, oregano, parsley , salt and the water, cook on medium heat until tender and water has evaporated, stirring occasionally, watch that they don't burn. Then add the drained peas, the Italian sausage (break into smaller pieces if too large) and combine well. Set aside.

WHITE LASAGNE

Steps:

• Make sauce:
• In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.
• Make filling:
• Into a small bowl crumble oregano, rosemary, marjoram, and thyme. Thinly slice mushrooms. Discard coarse stems from spinach and coarsely chop spinach. Cut chicken into 1/2-inch strips. In a large skillet melt butter over moderate heat and cook chicken, 1 1/2 teaspoons garlic, and half of herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked through. Transfer chicken with a slotted spoon to a large bowl.
• Add wine to skillet and bring mixture to a boil, stirring. Add mushrooms and spinach and cook, covered, until spinach is wilted. Add remaining 1 1/2 teaspoons garlic, remaining herb mixture, Tabasco, and salt and pepper to taste and cook, uncovered, stirring occasionally, until liquid given off by mushrooms is evaporated. Transfer mushroom mixture to chicken and stir until combined well. Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until combined well.
• Preheat oven to 350°F. and butter a 13 x 9-inch baking dish (3-quart).
• In a bowl whisk together ricotta, egg, basil, and salt and pepper to taste. Pour 1/2 cup reserved sauce into baking dish (sauce will not cover bottom completely) and cover with 3 pasta sheets, making sure they do not touch each other. Spread half of chicken mixture over pasta sheets in dish and top with another 3 pasta sheets. Spread half of ricotta mixture over pasta and top with another 3 pasta sheets.
• Continue layering lasagne in same manner with remaining chicken mixture, pasta sheets, and ricotta mixture, ending with pasta. Spread remaining ‚ cup sauce over top and sprinkle with Parmesan. Lasagne may be made 1 day ahead and chilled, covered. Bake lasagne in middle of oven 45 minutes, or until bubbling and golden.