Monday, September 17, 2012

How to make Lasagna while using New Holland's Golden Cap Saison

Written by  Ryan Ranspach
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How to make Lasagna with New Holland's Golden Cap Saison

Marinate chicken in the beer, Italian seasoning (2 tbs), the juice of 1 lime and 2 cloves crushed garlic for 1-2 hours. In the mean time, heat 1 pint cream to a simmer and reduce heat. slowly whisk in 2 cups of fontina and 1 cup parm till smooth (be careful not to burn), add garlic powder and white pepper to taste. remove from heat and set aside. Add the sweat red onion in 2 tbsp of olive oil in a skillet, add diced red pepper and cook till just tender on medium heat (about 5 min). Transfer to bowl. Return pan to med-high heat, brown chicken thighs. Combine peppers onions and chicken. In a medium sized bowl combine ricotta, spinach, egg, Italian seasoning (1tbs), 1/3rd of the prosciutto (chopped) (reserve enough for one layer in your pan) , 1 cup parm. Open can of tomato sauce.

New Holland's Golden Cap SaisonIngredients: 
  • 4 cups shredded fontina cheese
  • 2 and 1/4 cups grated parmesean cheese
  • 1 (~15oz) tub ricotta
  • 4 oz prosciutto
  • 1 Egg
  • 1.5 lbs boneless skinless chicken thighs (cut into bite size pieces)
  • 1 Bottle New Holland Saison (Or any light summery Michigan beer with citrus notes)
  • 1 Lime
  • 2 10oz packages frozen chopped spinach (thawed and drained)
  • 1 Red bell pepper (diced)
  • 1 red onion (diced)
  • 1 pint heavy cream (Yeah I know, real healthy)
  • 1 28 oz can tomato sauce ( I like the dei fratelli Italian tomato sauce)
  • 1 package no boil lasagna noodles
  • Salt
  • Black and white pepper
  • 2 cloves garlic (Chopped)
  • garlic powder
  • Italian seasoning


  • Put a thin layer of the tomato sauce in the bottom of the pan (this helps the sticking)
  • add layer of noodles
  • spread layer of ricotta mixture
  • add chicken and veggies
  • spread white sauce and tomato sauce.
  • put in single layer of prosciutto
  • Repeat
  • Finish top with noodles, remaining sauces and cheeses
  • Bake at 350 for 1 hour 10 min covered
  • Uncover and continue baking for another 20-30 min till browned and bubbling all over.
  • Let cool 15 min and serve with plenty of wine and/or cold beer, and fresh Italian bread. Enjoy!