White Cheese Chicken Lasagna

– 9 lasagna noodles
– ½ cup butter
– 1 onion, chopped
– 1 clove garlic, minced
– ½ cup all-purpose flour
– 2 cups chicken broth
– 1 ½ cups milk
– 1 teaspoon salt
– 4 cups shredded mozzarella cheese, divided
– 1 cup grated Parmesan cheese, divided
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– ½ teaspoon ground black pepper
– 2 cups ricotta cheese
– 2 cups cubed, cooked chicken meat
– 2 (10 ounce) packages frozen chopped spinach, thawed and drained
– 1 tablespoon chopped fresh parsley
1. Preheat your oven to 350 degrees F (175 degrees C).
2. Boil the lasagna noodles in lightly salted water until al dente, then drain and rinse to halt the cooking process.
3. In a saucepan, melt butter and sauté onion and garlic until tender. Blend in flour, then gradually whisk in chicken broth and milk, adding salt. Stir in 2 cups of mozzarella and ¼ cup of Parmesan until melted, seasoning with basil, oregano, and pepper.
4. In a 9×13-inch baking dish, layer sauce, noodles, ricotta, chicken, more noodles, sauce, spinach, remaining mozzarella and Parmesan, and finish with a layer of noodles, sauce, parsley, and Parmesan.
5. Bake in the preheated oven until the cheese is bubbly and golden, about 35 to 40 minutes.

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