Chicken Cheese Lasagna II |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I made this last week and it's really good. My mom especially loved it. She kept going back for more. Very yummy! Ingredients:
1 medium onion, chopped |
1 garlic clove, minced |
1/2 cup butter |
1/2 cup flour |
1 teaspoon salt |
2 cups chicken broth |
1 1/2 cups milk |
4 cups shredded mozzarella cheese, divided |
1 cup grated parmesan cheese, divided |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon white pepper |
2 cups ricotta cheese |
1 tablespoon minced fresh parsley |
9 lasagna noodles, cooked and drained |
2 (10 ounce) packages frozen spinach, thawed and well drained |
2 cups cubed cooked chicken |
Directions:
1. In a saucepan, sauté onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in the broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
2. In a bowl, combine ricotta, parsley and remaining mozzarella; set aside. Spread 1/4 of the cheese sauce into a greased 13x9x2-inch baking dish; cover with 1/3 of the noodles. Top with half of ricotta mixture, half of spinach and half of chicken. Cover with 1/4 of cheese sauce and 1/3 of noodles. Repeat layers of ricotta mixture, spinach, chicken and 1/4 cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining Parmesan cheese over all. Bake at 350°F, uncovered, for 35-40 minutes. Let stand 15 minutes.
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