Ingredients
- 1 medium onion chopped
- 1 clove of garlic minced
- 1/2 cup margarine
- 1/2 cup flour
- 1 teaspoon salt
- 1 cups chicken broth
- 1 1/2 cup milk
- 4 cups (16 ounces) shredded mozzarella, divided
- 1 cup grated parmesan, divided
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon white pepper
- 2 cups ricotta cheese
- 1 tablespoon parsley
- 9 lasagna noodles, cooked and drained
- 2 packages (10 ounces each) frozen spinach, thawed and drained
- 2 cups cubed cooked chicken
Preparation
Step 1
Saute onion and garlic in butter. Stir in flour and salt. Cook until bubbly. Gradually stir in broth and milk. Bring to boil, stirring constantly. Boil 1 minute. Stir in 2 cups mozzarella cheese, 1/2 cup parmesan cheese, basil, oregano and white pepper. Set aside. In a bowl combine ricotta cheese, parsley and remaining mozzarella cheese. Set aside. Spread 1/4 of the cheese sauce in a grease 13 X 9 pan. Cover with 1/3 of the lasagna noodles. Top with 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the chicken. Cover with 1/4 of the cheese sauce and 1/3 of the lasagna noodles. Repeat ricotta, spinach, chicken and 1/4 of the cheese sauce. Cover with remaining lasagna noodles and cheese sauce. Sprinkle with remaining parmesan cheese. Bake at 350 degrees uncovered for 35 - 40 minutes. Let stand 15 minutes before serving.