White Cheese Chicken Lasagna
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
64
Spice
63
Sweetness
30
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Butter1 clove
Garlic (minced)1 cup
All-Purpose Flour1 tsp
Salt2 cups
Chicken Broth1.5 cups
Milk1 tsp
Dried Basil1 tsp
Oregano (dried)1 tsp
Ground Black Pepper2 cups
Ricotta Cheese1 tbsp
Parsley (chopped fresh)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 the butter in a large saucepan over medium heat
6
Cook the onion and garlic in the butter until tender, stirring frequently
7
Stir in the flour and salt, and simmer until bubbly
8
Mix in the broth and milk, and boil, stirring constantly, for 1 minute
9
Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese
10
Season with the basil, oregano, and ground black pepper
11
Remove from heat, and set aside
12
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish
13
Layer with 1/3 of the noodles, the ricotta, and the chicken
14
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
15
Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles
16
Sprinkle with parsley and 1/4 cup Parmesan cheese
17
Bake 35 to 40 minutes in the preheated oven