Food: Refuel after a day on the slopes with lasagna (recipe) | TahoeDailyTribune.com
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Food: Refuel after a day on the slopes with lasagna (recipe)

Arica Davis
YUMMY FIXINS
Tribune Food Columnist
Make chicken florentine lasagna this weekend.
Courtesy / Arica Davis |

If you’re anything like me, a warm, hearty meal is needed to recharge my batteries after a day spent on the mountain. This recipe is sure to hit the spot.

If you’re not in the mood to cook after skiing, make this dish the night before and reheat when you get home. (It also makes for great leftovers.)

Vegetarian readers can leave out the chicken and add sliced mushrooms, as well as substitute the broth with more milk.

CHICKEN FLORENTINE LASAGNA

Serves 4-6

Ingredients

1/2 cup butter

1 large onion, chopped

2 tbs. garlic, minced

1 tbs. dried basil

1 tbs. dried oregano

2 tsp. ground black pepper

Salt to taste

1/2 cup all-purpose flour

1 cup chicken broth

4 cups milk

1 cup grated Pecorino Romano cheese (reserve 1/2 cup for topping)

1 pack oven-ready lasagna noodles

2 cups ricotta cheese

1 pound cooked chicken, shredded

2 10-ounce packages frozen chopped spinach, thawed and drained

4 cups shredded mozzarella cheese

Directions

Preheat oven to 350 degrees. 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, pinch of salt, basil, oregano and pepper; simmer while stirring for 3 minutes. Pour in the broth and milk, and while whisking bring to a boil, then reduce to a simmer until thickened. Remove from heat and add a half cup of Pecorino Romano cheese. Taste and season to your liking. Set aside.

To assemble: Spread about half a cup of sauce over the bottom of an 8-by-11-inch baking dish. Cover with a layer of lasagna noodles, one third ricotta, one third spinach, one third chicken and one cup mozzarella. Repeat layering twice more, then top with remaining sauce and mozzarella. Cover with foil and bake for 50 minutes. Uncover, sprinkle with the remaining 1/2 cup of Pecorino Romano and bake for an additional 10 minutes, or until cheese is bubbly. Let stand 15 minutes before cutting and serving.

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.


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