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Chicken Cheese Lasagna


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  • 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


Preparation time 25mins
Cooking time 75mins
Adapted from


Step 1

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.

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