White Cheese Chicken Lasagna |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Contributed by Lisa Humpf, this dish surely tickled my fancy as a great use for leftover chicken! Ingredients:
9 lasagna noodles |
1/2 cup butter |
1 medium onion, chopped |
1 clove garlic, minced |
1/2 cup all-purpose flour |
1 teaspoon salt |
2 cups chicken stock |
1 1/2 cups milk |
4 cups mozzarella cheese, divided |
1 cup parmesan cheese, grated |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon black pepper |
2 cups ricotta cheese |
2 cups cooked chicken. cubed |
20 ounces frozen chopped spinach, thawed and drained |
1 tablespoon fresh parsley, chopped |
1/4 cup parmesan cheese for topping |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Cook lasagna noodles in boiling water for 8 to 10 minutes.
4. Drain and rinse with cold water.
5. Melt butter in large saucepan over medium heat.
6. Cook the onion in the butter until tender.
7. Add garlic and cook 30 seconds more.
8. Stir in flour and salt and simmer until bubbly.
9. Mix in the broth and milk and boil, whisking constantly, for 1 minute.
10. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
11. Season with basil, oregano and black pepper.
12. Remove from heat and set aside.
13. Spread 1/3 of the sauce in the bottom of a 13x9x2 baking dish.
14. Layer with 1/3 of the noodles, the ricotta cheese and the chicken.
15. Arrange 1/3 of the noodles over the chicken, layer with 1/3 of sauce, the spinach, the remaining 2 cups of mozzarella and 1/2 cup Parmesan.
16. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles.
17. Sprinkle with parsley and 1/4 cup Parmesan cheese.
18. Bake 35 to 40 minutes.
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