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Chicken cheese lasagna

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Ingredients/Components

pkg - 2 oz
milk
butter or margarine - 1/2 c
salt - 1/2 tsp
flour - 1/2 c
chicken broth - 2 c
minced fresh parsley - 1 Tbsp
garlic clove, minced - 1 item
white pepper - 1/2 tsp
dried oregano - 1 tsp
medium onion, chopped - 1 item
cubed, cooked chicken - 2 c
dried basil - 1 tsp
16 oz - 4 c
grated Parmesan cheese, divided - 1 c
15 to 16 oz - 2 c
, cooked, drained and rinsed - 9 lasagna

How to make chicken cheese lasagna:

In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 2 cups Mozzarella, 1/2 cup Parmesan, basil, oregano and pepper; set aside.

In a bowl, combine Ricotta cheese, parsley and remaining Mozzarella; set aside. Spread 1/4 of the cheese sauce into a greased 13 x 9 x 2-inch glass baking dish. Cover with 1/3 of the noodles. Top with 1/2 of the Ricotta mixture, 1/2 of the spinach and 1/2 of the cubed chicken. Cover with 1/4 of the cheese sauce and 1/3 of the noodles. Repeat layers of Ricotta mixture, spinach, chicken and 1/4 of the cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining Parmesan cheese over all.

Preheat oven to 350°. Bake, uncovered, for 35 to 40 minutes. Let stand for 15 minutes before cutting. Serves 12.

Recipe categories: Chicken, Pasta, Lasagna.

Rating:

3.5

Average rating: 3.5, total votes: 6

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