Ingredients Jump to Instructions ↓

  1. 5 lbs. chicken breast

  2. 5 lbs. spinach

  3. Shallots

  4. Garlic

  5. Chicken base

  6. Course ground peppercorns

  7. 1/4 c. olive oil


  9. 2 lbs. Ricotta

  10. 1 lb. Mozzarella, shredded

  11. 1 lb. Provolone, shredded

  12. Shallots to taste

  13. Salt and pepper

  14. Red pepper flakes

Instructions Jump to Ingredients ↑

  1. Poach chicken breast in chicken stock and coarse chop. Saute garlic and shallots in oil until translucent. Add chicken and briefly saute. Drain oil off mixture and set aside.

  2. Mix all cheeses for Ricotta mixture; add shallots, salt and pepper to taste.

  3. In a lasagna pan put down your first layer of pasta; spread cheese mixture over, another pasta layer, chicken and spinach mixture. Repeat until all ingredients are used. Wrap with foil and cook at 350 degrees for 45 minutes.


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