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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This creamy pasta dish gives an old favorite a new twist! Three cheeses and chicken blended with the fresh taste of spinach make it a real crowd-pleaser. Try it served with a green salad and a light dessert. Mary Ann Kosmas, Minneapolis, Minnesota Ingredients:
1 medium onion, chopped |
1/2 cup butter, cubed |
1 garlic clove, minced |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
2 cups chicken broth |
1-1/2 cups 2% milk |
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided |
1 cup grated parmesan cheese, divided |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon white pepper |
2 cups (15 to 16 ounces) ricotta cheese |
1 tablespoon minced fresh parsley |
9 lasagna noodles, cooked and drained |
2 packages (10 ounces each) frozen spinach, thawed and well drained |
2 cups cubed cooked chicken |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
2. In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13-in. x 9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken.
3. Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce.
4. Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes. Yield: 12 servings.
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