INGREDIENTS
1 lb
boneless skinless chicken breasts, chopped
3 tbsp
olive oil, divided
3 tbsp
butter
1
large onion, chopped
2
carrots, peeled and sliced
1
green bell pepper, chopped
4
garlic cloves, minced
1/3 cup
flour
9 cups
low sodium chicken broth, divided
3 tbsp
cornstarch
15 oz
canned cannelini beans, rinsed and rained
1 tbsp
chicken bouillon
1 tsp
dried parsley
1/2 tsp
EACH dried oregano, dried thyme, salt, pepper
2
bay leaves
1/4 tsp
1/4 teaspoon red pepper flakes ((optional))
10
uncooked lasagna noodles (broken into approx. 1-2 inch pieces*)
2 cups
half and half ((may sub fat free evaporated milk))
1/2 cup
heavy cream ((optional))
10 oz
chopped frozen baby spinach, thawed
1 cup
freshly grated Parmesan cheese
shredded mozzarella cheese
freshly grated Parmesan cheese
ricotta cheese
1 tsp
dried basil
1/2 tsp
dried thyme
1/2 tsp
black pepper
1/2 tsp
salt
NOTES
Substituted zucchini
Sabel Sagon • 2020-10-11
So good. The beans seemed odd to me. I would do a different pasta. And add celery and more carrots.
Danielle McAllister • 2018-10-16
Everything about it!