WHITE CHEESE CHICKEN LASAGNA Ingredients:
1/2 cup butter
1 onions, chopped
3-5 cloves garlic, minced
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2-10 oz. pkgs frozen chopped spinach, thawed
and drained
chopped fresh parsley
1/4 cup grated parmesan cheese for topping.
Directions:
Melt the butter in a large sauce pan over medium
heat, and sauté the onion and garlic until tender.
Stir in the flour and salt, and simmer until bubbly.
Mix in broth and milk and bring to a boil, stirring
constantly, for 1 minute. Stir in 1/2 of the
mozzarella cheese and 1/2 of the parmesan
cheese. Season with the basil, oregano, and
black pepper. Remove from heat and set aside.
Preheat oven to 350°. Bring large pot of lightly
salted water to a boil. Add lasagna noodles and
cook for 8 to 10 minutes, until al dente and drain.
Spread 1/2 of the sauce mixture in the bottom
of a 9x13 pan. Cover with 1/3 of the noodles, all
of the ricotta and all of the chicken. Layer with
1/3 of the noodles, 1/3 of the sauce, all of the
spinach and the remaining mozzarella cheese
and parmesan. Top with remaining noodles and
sauce mixture and sprinkle with parsley and
parmesan cheese. Bake 35 to 40 minutes. Serves 10