You know when you have one of those moments where you are praying that

a) no one is watching, and

b) a store has no security cameras?

No, no, I didn’t steal anything, and I think my mistake can really be made by anyone. At least, that’s what I’ll tell myself.

I love automatic doors. They are so convenient, there is no straining to open, no quietly trying to pull open, with all your might, when you realize there is a large “PUSH” sign on the door…in short, easy peasy.  Needless to say, when I was about to leave a store I’d popped in to with my hands full of bags, I was thankful to see that they had one of these fantastic doors.

But for some reason, this one wasn’t picking me up. Maybe I had come at it from a wrong angle?

Maybe I’m having a skinny day and it has a weight detector? (ok, you can laugh here, if you must ;)).

Maybe, I just need to get closer. And cloooser. I think my breath may have frosted the glass I was so close. What a silly door, must be broken.

Waaaiiit a minute. What is that to my left? A door handle?

Oh dear.

It’s true. I had been patiently waiting for the window to open.

Please, oh please, may there be no security footage.

It was one of those days, all day.

In better news, I do have a delicious meal to share with you. In fact, if you come over to my house for dinner in the near future, this is most likely what you will be fed. It’s so very tasty – I promise it tastes better than my pictures show. From how many different angles can I photograph of a piece of lasagne? So bear with me, and trust me on how delicious it is!

And, for those of you who need to be gluten free, I simply substituted rice lasagne noodles, and used a generous 3 tbsp cornstarch instead of flour.

Enjoy! :)

This recipe was featured on Tasty Kitchen’s Step-by-Step blog! For detailed step-by-step instructions and gorgeous photos, check it out :)

White Cheese  & Chicken Lasagne

Ingredients

  • 9 lasagna noodles
  • ½ cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ½ cup all purpose flour
  • 1 tsp salt
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 4 cups shredded mozza, divided
  • 1 cup grated Parm cheese, divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • 2 cups cubed, cooked chicken
  • 10 oz pkg frozen chopped spinach, thawed and drained
  • 2 cups ricotta cheese
  • 1 tbsp chopped fresh parsley
  • ¼ cup grated Parmesan cheese for topping


Pinit

Directions:

Preheat oven to 350F. Bring a large pot of lightly salted water to a boil. Cook lasagne noodles in boiling water for 8-10 minutes. Drain and rinse with cold water. Melt the butter in a large saucepan over medium heat.

Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt, simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly for 1 minute. Stir in 2 cups of mozzarella cheese and ¼ cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with ¼ of the sauce mixture, spinach, and the remaining 2 cups of mozzarella cheese and ½ cup parm cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and ¼ cup parmesan cheese. Bake for 35 to 40 minutes in preheated oven.


Pinit

4.7 from 7 reviews

White Cheese and Chicken Lasagne
 
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A hearty, cheesy chicken lasagna perfect for feeding family and friends.
Author:
Recipe type: Entree, Dinner
Serves: 6-8

Ingredients
  • 9 lasagna noodles
  • ½ cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ½ cup all purpose flour
  • 1 tsp salt
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • 2 cups cubed, cooked chicken
  • 10 oz pkg frozen chopped spinach, thawed and drained
  • 2 cups ricotta cheese
  • 1 tbsp chopped fresh parsley
  • ¼ cup grated Parmesan cheese for topping

Instructions
  1. Preheat oven to 350F. Bring a large pot of lightly salted water to a boil. Cook lasagne noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
  3. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and ¼ cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
  4. Spread ⅓ of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with ⅓ of the noodles, and all of the ricotta and the chicken. Arrange ⅓ of the noodles over the chicken and layer with ¼ of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and ½ cup parm cheese.
  5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and ¼ cup Parmesan cheese.
  6. Bake for 35 to 40 minutes in preheated oven.
  7. Let stand 5 minutes before cutting and serving.

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