Aunt Katie's White Lasagna

By á-8431

Ingredients

• 1/2 c. butter (1 stick)
• 2 cloves garlic, minced
• 1 t. dried basil
• 1 t. dried oregano
• 1/2 t. pepper
• 1/2 t. salt
• 1/2 c. flour
• 2 c. milk (I used 2%)
• 2 c. chicken broth
• 1 c. shredded mozzarella cheese
• 1 c. Parmesan cheese, grated
• 2 c. whole milk ricotta
• 1 c. Gorgonzola cheese, finely crumbled
• 1 egg
• 2 packages frozen spinach, thawed and drained
• 2 c. cooked chicken, cut into bite size pieces
• 1 lb fresh lasagna noodles or 8 oz uncooked lasagna noodles (~10)
• 1/2 c. Parmesan cheese, grated

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

1. Heat oven to 350 degrees.
2. Grease a 9 x 13 inch pan, set aside.
3. Melt the butter in a medium sauce pan. Saute the garlic, basil, oregano and pepper until the garlic is fragrant. Whisk in the flour and salt until there are no clump (besides the garlic). Cook for about 1 minute.
4. Slowly add the milk and broth. Bring to a boil and stir for 1 minuted. Remove from heat and stir in the mozzarella cheese and 1/2 c. of Parmesan cheese.Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
5. In a medium bowl combine the ricotta cheese, Gorgonzola cheese and egg. Mix until combined
6. Spread 1/4 of the cheese sauce in the bottom of the baking dish. Top with 3-4 lasagna noodles. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture,(if using chicken add here) then all of the spinach and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce on top. Top with 1/2 c. Parmesan cheese.
7. Bake uncovered for 1 hour or until the top has bubbled up and browned a bit.
8. Let stand for 20 minutes before serving.