Any other veggies you like, shredded or chopped fine
2 cloves garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 1/4 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 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
Instructions
Preheat oven to 350 degrees F (175 degrees C). 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
heat. Cook the onion and garlic in the butter
until tender, stirring frequently. (We stir in any
other veggies we have on hand, shredded or finely
diced. We've used sweet potato, carrot, celery.
Great way to use up what you have!) 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
1/4 cup Parmesan cheese. Season with the basil,
oregano, and ground black pepper. Remove from
heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a
9x13 inch 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 mozzarella cheese and 1/2 cup
Parmesan cheese. Arrange remaining noodles over
cheese, and spread remaining sauce evenly over
noodles. Sprinkle with parsley and 1/4 cup
Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
Originally Submitted
1/15/2013
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