Print

th Burrata and Lemon Butter Garlic Sauce Recipe

th Burrata and Lemon Butter Garlic Sauce Recipe
Print Recipe

★★★★★

5.3 from 29 reviews

A rich and flavorful chicken lasagne layered with creamy ricotta, shredded provolone, spinach, and a luscious lemon butter garlic sauce infused with sage, rosemary, fennel, and nutmeg, topped with Gruyère and Parmesan cheese, baked to golden perfection and perfect for an indulgent dinner.

Ingredients

Scale

Lemon Butter Garlic Sauce

  • 1 stick (8 tablespoons) salted butter
  • 3 cloves garlic, minced or grated
  • 2 tablespoons chopped fresh sage leaves (or 2 teaspoons dried)
  • 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon crushed fennel seed
  • 1 pinch crushed red pepper flakes
  • Kosher salt and black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or canned coconut milk
  • 2 cups low sodium vegetable or chicken broth
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded Gruyère or fontina cheese
  • 1/2 cup grated parmesan cheese (for sauce)

Cheese and Spinach Mixture

  • 1 cup grated parmesan cheese (for topping)
  • 2 cups whole milk ricotta
  • 2 cups shredded provolone
  • 2 (10 ounce) packages frozen spinach, thawed and drained
  • 1/4 cup basil pesto
  • 1 large egg

Other

  • 1 box no-boil lasagna noodles

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375° F. Butter a 9×13 inch baking dish to prevent sticking and for added flavor.
  2. Make the Lemon Butter Garlic Sauce: In a medium saucepan, melt the butter with garlic, sage, rosemary, fennel seed, and a pinch of red pepper flakes. Cook for 3-4 minutes until the butter starts to brown lightly, which develops a nutty flavor. Whisk in the flour and cook for an additional minute to form a roux. Gradually add the milk and broth, stirring constantly. Season with kosher salt and black pepper. Bring the sauce to a gentle boil, then stir in the Gruyère or fontina cheese, 1/2 cup Parmesan cheese, and nutmeg. Continue stirring until the cheese melts and the sauce is smooth. Remove from heat.
  3. Prepare Cheese and Spinach Mixture: In a medium bowl, combine the ricotta, provolone, drained spinach, basil pesto, and egg. Season the mixture with freshly ground black pepper to taste.
  4. Assemble the Lasagne: Spread one-quarter of the cheese sauce evenly on the bottom of the prepared baking dish. Layer 3-4 no-boil lasagna sheets over the sauce. Spread half of the ricotta-spinach mixture over the noodles, then add another quarter of the cheese sauce. Repeat the layers, ending with the remaining sauce. Sprinkle the top with 1/2 cup Parmesan cheese.
  5. Bake the Lasagne: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is bubbly and slightly browned. Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!

Notes

  • To Make Ahead: Prepare the lasagna through step 4, but do not bake. Cover and refrigerate for up to 2 days. Remove from fridge while the oven preheats before baking as directed.
  • To Freeze: Prepare the lasagna through step 4 (assembly complete, no baking). Cover tightly with foil and plastic wrap, freeze up to 3 months. Thaw overnight in the refrigerator before baking. To bake from frozen, remove plastic wrap and bake covered at 375°F for 1 hour or until hot in center; then uncover and bake 40-45 minutes until browned on top.
  • Use no-boil lasagna noodles for ease and to avoid extra cooking time.
  • For dairy-free adaptation, substitute coconut milk and vegan cheeses as desired.

Nutrition

Keywords: chicken lasagne, lemon butter garlic sauce, spinach lasagna, creamy lasagna, baked pasta, Italian American dinner recipe

Find it online: https://ellaeatsdaily.com/th-burrata-and-lemon-butter-garlic-sauce-recipe/