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Chicken cheese lasagna

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Ingredients/Components

garlic clove, minced - 1 item
medium onion, chopped - 1 item
tsp salt - 1 item
1/2 cups milk - 1 item
tsp dried oregano - 1 item
tsp white pepper - 1/2 item
cup butter or margarine - 1/2 item
cup all-purpose flour - 1/2 item
cups chicken broth - 2 item
Tbsp minced fresh parsley - 1 item
cups cubed cooked chicken - 2 item
tsp dried basil - 1 item
cups ricotta cheese - 2 item
cup grated Parmesan cheese, divided - 1 item
cups 16 oz shredded mozzarella cheese, divided - 4 item
lasagna noodles 8 oz, cooked and drained - 9 item
pkgs 10 oz each frozen spinach, thawed and well drained - 2 item

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. Gradual ly stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 2 cups Mozzarella, 1/2 cup parmesan cheese, basil, oregano and pepper; set aside. In a bowl, combine ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 9 x 13 x 2-inch baking dish; cover with one- third of the noodles. Top with half of ricotta mixture, half the spinach, and half of the chicken. Cover with one-quarter cheese sauce and one-third noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining Parmesan cheese over all. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes. Yield 12 servings.

Recipe categories: Chicken, Pasta, Lasagna.

Rating:

3.9

Average rating: 3.9, total votes: 8

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