A hearty, cheesy chicken lasagna perfect for feeding family and friends.
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
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.
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.
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 ⅓ of the sauce mixture on the bottom of the 9x13 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.
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.
Let stand 5 minutes before cutting and serving.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/01/white-cheese-and-chicken-lasagne/