Point me to your best lasagna recipes

In honor of all the talk of missing Meridiandog, here is his white version:

Chicken and Spinach Lasagna (White Lasagna)

Serve with salad, wine and crusty bread.

For building the Lasagna:

12 Chicken Breasts (white meat is best – boneless, skinless breasts or tenders)
2 cans chicken broth, 1 stick celery, 1/2 onion, 1 clove garlic, salt, black pepper
1 box Lasagna Pasta
16 oz frozen spinach cooked in microwave and drained/squeezed dry
1 pint Ricotta Cheese
2 eggs
12 oz Mozzarella Cheese, grated
2 cups parmesan cheese, grated

For making the Cheese Béchamel Sauce:

1/2 cup flour
1 stick butter
4 cups milk
1 cup cream
1/2 cup white wine
1 cup Parmesan cheese, grated
Basil
Thyme
Salt, black pepper, cayenne pepper

Preheat oven to 350 degrees.

Cook the chicken in the broth with onion, garlic, salt, black pepper. Remove from cooking broth and pull apart, or cut into fork sized pieces. Save broth for use later in some other dish.

Cook spinach drain and squeeze out as much of the liquid as possible.

Set aside chicken and spinach

Cook Lasagna noodles in salted water and hold them in cold water until needed.

Making the Béchamel:

Melt the butter in a sauté pan. Add the flour and cook for three - five minutes over medium heat. This is a blond roux. Do not cook until brown or tan. Add a couple of grinds (maybe 1/8 teaspoon) of black pepper to the flour/butter. Add four cups milk, a half pint of heavy cream, and half cup of white wine.

Stir until the sauce gets nice and creamy. Then add one cup of grated parmesan, 2 teaspoons of dried thyme, 2 teaspoons of dried basil and a half teaspoon of cayenne pepper. Stir and hold the sauce until needed.

Cook the spinach for a few minutes in the microwave, squeeze as much water out as possible and mix with two whipped eggs and a carton of ricotta

Build the Lasagna:

Oil or butter the lasagna pan and add a thin layer of cheese béchamel sauce.

Add a layer of noodles, followed by chicken, followed by another layer of cheese béchamel, the second layer of noodles and a layer of spinach.

Next layer is mozzarella cheese, parmesan cheese and cheese béchamel after that.

Next, another layer of noodles and Chicken again followed by mozzarella, parmesan and then cheese béchamel.

Noodles next and a final layer of cheese béchamel.

The top is covered with a generous layer of finely shredded parmesan.

This is cooked at 350 (covered in foil) for about 40 minutes until bubbly hot and fully set.

Allow to rest for 15 minutes before cutting and serving.

quote:

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I just made his lasagna last week, for the sauce I found it still a bit acidic so doubled the sugar he calls for

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Alternatively, you can just throw in a pinch of baking soda to cut acid if you don't want it sweeter.

I like the recipe in river roads

We enjoy the Pioneer Woman's recipe for lasagna

LINK

Something a little different that is very good......

After deciding on what type of Tomato red sauce you plan to use, only make or buy half of what you need.

For the other half, make an shrimp or crawfish etouffee. Then mix the 2 sauces together to make the lasagna.

MD, we have a different Crawfish Lasagna recipe in the recipe collection that you submitted. Is this the improved version after you tweaked the other one?

Anyway your Crawfish Lasagna 2 will go in the next update of volume 2.1 of the collection.

??

quote:

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Sadly, I tend to make recipe changes as some parts of my brain die and new neural pathways develop, exposing areas of my brain that may be dangerous or embarrassing to explore.

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This was my go-to for years, using half ground beef and half hot Italian sausage.
Classic Lasagna - Southern Living

Most recently I decided to try Ina's Turkey Lasagna and it was decadent. Interesting take with turkey sausage and the addition of goat cheese, but it worked.