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White Lasagna - Adobo

White Lasagna

  • 12 lasagna noodles, cooked and drained

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 lb ground chicken

  • 2 cups ricotta cheese

  • 1 egg, beaten

  • 1 cup grated Parmesan cheese

  • 4 cups shredded mozzarella cheese

  • 3 cups béchamel sauce

  1. Preheat oven to 350°F (175°C).

  2. In a skillet, heat oil and cook onion and garlic until softened. Add ground chicken and Adobo spice blend, and cook until browned. Drain any excess fat.

  3. In a bowl, combine ricotta, egg, and half of the Parmesan cheese.

  4. To assemble, spread 1 cup of béchamel sauce on the bottom of a 9x13-inch baking dish. Layer 4 lasagna noodles, followed by 1/3 of the chicken mixture, 1/3 of the ricotta mixture, and 1 cup of mozzarella cheese. Repeat layers twice, then top with remaining béchamel sauce, Parmesan, and mozzarella cheese.

  5. Bake for 45 minutes or until bubbly and golden. Let stand for 10 minutes before serving.


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