Chicken Cheese Lasagna

Name: Chicken Cheese Lasagna
Ingredients: 1 medium onion, chopped; 1 garlic clove, minced; 1/2 cup butter or margarine; 1/2 cup all-purpose flour; 1 tsp salt; 2 cups chicken broth; 1 1/2 cups milk; 4 cups (16 oz) shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp white pepper; 2 cups ricotta cheese; 1 Tbsp minced fresh parsley; 9 lasagna noodles (8 oz), cooked and drained; 2 pkgs (10 oz each) frozen spinach, thawed and well drained; 2 cups cubed cooked chicken

17 ingredients

15 steps

Ingredients

1 medium onion, chopped
1 garlic clove, minced
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 tsp salt
2 cups chicken broth
1 1/2 cups milk
4 cups (16 oz) shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp white pepper
2 cups ricotta cheese
1 Tbsp minced fresh parsley
9 lasagna noodles (8 oz), cooked and drained
2 pkgs (10 oz each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken

Directions

1

In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly.
2

Gradual ly stir in broth and milk.
3

Bring to a boil, stirring constantly.
4

Boil 1 minute.
5

Stir in 2 cups Mozzarella, 1/2 cup parmesan cheese, basil, oregano and pepper; set aside.
6

In a bowl, combine ricotta cheese, parsley and remaining mozzarella; set aside.
7

Spread one-quarter of the cheese sauce into a greased 9 x 13 x 2-inch baking dish; cover with one- third of the noodles.
8

Top with half of ricotta mixture, half the spinach, and half of the chicken.
9

Cover with one-quarter cheese sauce and one-third noodles.
10

Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce.
11

Cover with remaining noodles and cheese sauce.
12

Sprinkle remaining Parmesan cheese over all.
13

Bake at 350°, uncovered, for 35-40 minutes.
14

Let stand 15 minutes.
15

Yield 12 servings.