Chicken Cheese Lasagna
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/2 cup butter
- 1/2 cup flour
- 1 tsp. salt
- 2 cups chicken broth
- 1 TBS chopped fresh parsley
- 4 cups (16 oz) shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 tsp. dried oregano
- 1/2 tsp white pepper
- 1 tsp dried basal
- 1 carton (15 oz) ricotta cheese
- 1 1/2 cup milk
- 9 lasagna noodles
- 2 cups cooked chicken
- 2 packages (10 oz. each) frozen spinach, thawed, and well drained
In a large saucepan, sauté onion and garlic in butter until tender. Stir in the flour and salt. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in 2 cups mozzarella cheese, 1/2 cup parmesan cheese, basil, oregano and pepper; set aside.
In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside.
Spread a fourth of the cheese sauce in a greased 13-inch x 9-inch x 2-inch baking dish; top with three noodles. Layer with half of the ricotta mixture, spinach and chicken. Repeat. Top with a fourth of the cheese sauce, three noodles and remaining cheese sauce. Sprinkle with remaining Parmesan cheese.
Bake, uncovered at 350 degrees for 35-40 minutes. Let stand for 15 minutes. Let stand for 15 minutes before cutting.
Yield: 12 servings.