I’ve made this White Chicken Lasagne before for other family get-togethers. But this time, I decided to sneak in some spinach. Call it taking my turn, I guess, to add in a little bit of green into an otherwise delightfully starchy, cheesy meal. No one can accuse me now of worming my way out of bringing the veggies!
WHAT VEGETABLES CAN I USE IN A WHITE CHICKEN LASAGNA?
For this recipe, I went ahead and stirred the spinach right into the sauce to save a step. You can do this step using spinach, kale, or another hardy green. But don’t stop there — if you want to add more veggies to this dish, these are the ones I’d recommend, but with one caveat: Unless you are adding something quick-cooking, make sure your veggies are cut thinly and cooked first before adding to your spinach.
Mushrooms like portabella, white button, or baby bellas all work great.
Squashes like zucchini or summer squash are yummy in lasagne — cut into thin rounds or shave into ribbons before layering.
Finely chopped broccoli or cauliflower will add a nice texture to this dish, but be sure to cook it first before adding to the noodles and sauce.
Red, yellow, or orange bell peppers will add a lovely sweetness to the lasagne. Or, consider using jarred, roasted red peppers instead.
Kalamata or black olives mixed with the red peppers and mushrooms give this White Chicken Lasagne a Mediterranean flair.
Marinated artichoke hearts or hearts of palm add a fun, surprising twist to this dish.
Shaved Brussels sprouts (again, cook or roast them first) can add a little bitterness to the otherwise savory pasta.
HOW DO YOU MAKE A ROUX?
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