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Dinner

White Cheese Chicken Lasagna

Cook 35 min
Kuelbs

Ingredients

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  • 9 whole wheat lasagna noodles
  • 1/2 cup butter
  • 1 onion; chopped
  • 1 clove garlic; minced
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese; divided
  • 1 cup grated Parmesan cheese; divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach; thawed and drained

Steps

  1. 1

    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 pan 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 1/2 cup parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

  2. 2

    Spread 1/3 of the sauce mixture in the bottom of a 9" x 13" 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 of mozzarella cheese and 1/2 cup parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Bake at 350 degrees for 35 to 45 minutes.

Kuelbs

Kept by the Kuelbs family.

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White Cheese Chicken Lasagna · HeartCook