White cheese chicken lasagna
White Cheese Chicken Lasagna
4
servings30
minutes40
minutesLayers of tender lasagna noodles, seasoned chicken, spinach, and a rich, cheesy white sauce, baked to golden perfection and topped with fresh parsley and Parmesan.
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Ingredients
9 Noodles Lasagna Noodles
1/2 cups Butter
2 clove Garlic Clove (Minced)
1 Onion (Chopped)
1/2 cup All-Purpose Flour
1 teaspoon salt
2 cups Chicken Broth
1 1/2 cups Milk
Mozzarella Cheese (Shredded)
1 cup Parmesan Cheese (Grated)
1 teaspoon Basil (Dried)
1 teaspoon Oregano (Dried)
1/2 teaspoon Black Pepper (Ground)
2 cups Ricotta Cheese
2 cups Cooked Chicken Meat (Cubed)
20 ounces Spinach (frozen chopped, thawed and drained)
1 tablespoon Parsley (Chopped)
1/2 cup Parmesan Cheese (Grated)
Directions
- 1. Preheat oven to 350 degrees. Arrange the remaining noodles over the cheese, and spread the remaining sauce evenly over the noodles.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
- Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
- Season with the basil, oregano, and ground black pepper.
- Remove from heat, and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken.
- Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
- Arrange the remaining noodles over the cheese, and spread the remaining sauce evenly over the noodles.
- Sprinkle with parsley and 1/4 cup Parmesan Cheese.rn4. Bake 35 to 40 minutes in the preheated oven.
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