White Cheese Chicken Lasagna
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Ingredients
- 9 lasagna noodles
- 1/2 cup butter
- 1 onion, chopped
- 1 clove 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 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
- 1 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese for topping
- White wine
- Nutmeg (grated)
- Garlic
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Marinate chicken overnight with garlic (crushed), olive oil, lemon pepper, and basil. Cook the next day before starting the rest.
Step 2
Preheat oven to 350 degrees F
Step 3
Cook lasagna noodles and once cooked drain and rinse with cold water.
Note: easier to use pre-boiled/fresh noodles. If used, just make the sauce a little more liquid.
Step 4
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
Step 5
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. Also add white wine, nutmeg, and crushed garlic. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Step 6
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.
Step 7
Bake 35 to 40 minutes
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