White Chicken Lasagna in Your Pressure Cooker
This White Chicken Lasagna blows traditional lasagna out of the water with a creamy white sauce, shredded chicken, and spinach, it's too good to resist.
Equipment
- 1 Pressure cooker for cooking
Ingredients
Main Ingredients
- 15 oz whole milk ricotta cheese creamy base
- 2 cups shredded mozzarella cheese for gooey melty layers
- 1 large egg helps bind
- 3 cups rotisserie chicken shredded
- 9 lasagna noodles cooked al dente
- 1 yellow onion diced
- 2 cloves garlic minced
- 4 tablespoon butter for sauce
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream rich flavor
- 1 teaspoon Italian seasoning
Instructions
Instructions
- Cook the lasagna noodles in boiling salted water until just al dente. Drain and set aside.
- In a mixing bowl, stir ricotta cheese, egg, black pepper, and half the parmesan.
- Melt butter in a skillet over medium and sauté onions until translucent. Add garlic for 30 seconds more.
- Add shredded chicken to the skillet and mix with onions.
- Spread a thin layer of chicken mixture at the bottom of your baking dish. Layer noodles, ricotta mix, mozzarella, and chicken again.
- Finish with the last noodle layer topped with the rest of ricotta, mozzarella, and parmesan. Cover with foil.
- Bake in preheated oven at 375°F for 30 minutes covered, uncover and bake 10 minutes more. Let cool for 10 minutes before serving.
Video
Notes
Use pre-shredded rotisserie chicken to save time. Cook noodles during oven preheat.