dinner, Italian, Pasta & Pizza, Main Dishes, Recipes

spinach, chicken + prosciutto alfredo lasagna with ricotta (I MEAN-oh yeah baby)

Before we head out to Puerto Rico for a much-needed vacation (WOO!), I just had to get this recipe up. This was one of my first home runs after a bout with VERY mediocre results from new recipes. I decided to just stick with what I know by stacking some deliciousness up in a lasagna formation and PRAY it would turn out alright.


This is some good shit right here. 😂

Hey, I never said I was tactful in reviewing my own recipes. But in all honesty, I’m so glad this ended up being a good one, because I was getting pretty fed up with the disasters I had been producing. Of course, this is incredibly decadent, but it came out tasting like something from a restaurant (a good one), so I call it a win!

While this recipe takes a decent amount of work and time, it’s a great one to make chilling on a Sunday with some Ella playing in the background. Sort of my dream day.

Bon appetit everybody!

Servings: 6-8
Cook + Prep Time: 3 hours 15 minutes

For the Ricotta:
4 cups whole milk
2 cups heavy cream
1 tsp kosher salt
3 tbs white wine vinegar

For the Alfredo:
1/4 cup butter
2 cup heavy cream
2 cloves garlic, minced
5 oz freshly grated Parmesan cheese

For the Lasagna:
2 large bone in skin on chicken breasts
-Head of Garlic, 2 Rosemary Sprigs, 4 Thyme Sprigs, 5 peppercorns (optional for stock)
12 no boil lasagna noodles
2 handfuls of fresh spinach
6 slices of prosciutto
8 oz shredded mozzarella cheese

First things first, if any recipe I make calls for shredded chicken, I tend to make it the same way every time so that I get stock as well. It’s so easy. Simply place the chicken breasts (with bone and skin) in a large dutch oven, add the optional pieces under “For the Lasagna” (split head of garlic, cut down the middle-no need to peel, herbs and peppercorns), as well as water to fully submerge the chicken. Get this to a boil over high heat, then turn down to a simmer for 2 hours. Remove chicken, strain the stock, and store the stock for another time. Shred the chicken and set aside until building the lasagna. I think this way of cooking keeps the chicken super moist and delicious. Feel free to go about cooking the chicken another way if you want to cut time down – baking as an example.

Next, to make the ricotta. Set a large sieve over a deep bowl and layer 2 pieces of water-dampened cheesecloth over the sieve.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset, then stir in the salt. Bring this to a full boil over medium heat, and stir occasionally for one minute. Turn off the heat and stir in the vinegar. Allow the mixture to stand for about five minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Next up, pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. Once this is done, place in a covered bowl and store in the fridge until needed.

Onto the next part – ze alfredo! Melt the butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes. Add the garlic, parm cheese, just a pinch of salt and fresh ground pepper and whisk quickly, heating through and mixing together well as the cheese melts and the sauce thickens, about another 5 minutes on low heat. Remove from the heat and set aside.

Preheat the oven to 350 degrees while you get ready to LAYER.

Get a 9 x 13 inch glass pan out, and start by placing three of the lasagna noodles on the bottom. Cover the noodles with a layer of the alfredo (the liquid from the sauce is needed to cook the noodles, so try to ensure they are coated well). I tend to eyeball this, but I’d say about 3/4 cup per layer is where you want to be. Then add pieces of the shredded chicken, about 1/2 cup per layer. Then add a layer of spinach, I did about 12 leaves per layer (this is not a science – go wild if you want). Next up add the prosciutto, 2 pieces a layer – ripped into pieces to spread across the layer evenly. Finally, add dollops of ricotta that will act like glue for the next noodle layer. Add about 1/2 cup in dropped spoon-fulls evenly across each layer. You’ll do this 3 times, then one final layer of noodles with any extra sauce you’ve got left, then top with ALL THAT mozz y’all.

Holy kazowie.

Finally pop this bad boy in the oven and cook for about 30 minutes until the cheese just starts to get golden and lovely and so good lookin’ you just can’t wait any longer.

Remove and let cool for a hot minute so you don’t burn your mouth, then cut into this craziness and ENJOY!!!

I really hope despite all the steps here you guys give this a try for a special occasion, it is really worth the time dudes.

Cheers and I’ll see you on the flip side of PUERTO RICO! <3

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