White Cheese Chicken Lasagna

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Servings: 10
READY IN
1hr
Ingredients
  • 1⁄2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1⁄2 cup all-purpose 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 ground black pepper
  • 9 lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups cubed cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1⁄4 cup grated parmesan cheese, for topping
Directions
  • Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
  • Stir in the flour and salt, and simmer until bubbly.
  • Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
  • Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
  • Season with the basil, oregano, and ground black pepper.
  • Remove from heat and set aside.
  • Preheat oven to 350F/175C.
  • Bring a large pot of lightly salted water to a boil.
  • Add lasagna noodles.
  • Cook for 8 to 10 minutes, until al dente, and drain.
  • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
  • Cover with 1/3 of the noodles, ricotta, and chicken.
  • Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
  • Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
  • Bake 35 to 40 minutes.