White lasagna

By Vanessa Gianfrancesco
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  • 2-3 liters V’s chicken stock
  • 1 package oven ready lasagna noodles
  • 2 cups shredded chicken
  • 1 1/2 cups frozen peas
  • 1 1/2 cups cooked carrots, diced
  • 2 cups mozzarella, shredded


  1. Preheat oven to 375 D.
  2. Pre-heat your oven to 375 degrees.
  3. In a baking dish (8 x 8) layer the noodles, chicken, peas, carrots and mozzarella. Repeat the layers approximately four times finishing with noodles and cheese.
  4. Fill the baking dish with the chicken stock enough to cover the noodles ¾ of the way. Cover with aluminum foil and bake for about 20-35 minutes until the noodles are fork tender.
  5. Remove the aluminum foil and cook for an additional ten minutes. Take out of the oven and allow it to sit for about five minutes before cutting into it.


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