Holiday
Chicken Lasagna in White Sauce Recipe
Servings |
MetricUS Imperial
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Ingredients
- 9 whole Lasagna sheets cooked and drained
- cups ½butter
- 1 whole Onion Chopped
- 1 clove garlic Minced
- cups ½all-purpose flour
- 1 teaspoon Salt
- 2 cups chicken broth
- 1- cup ½Milk
- 4 cups shredded mozzarella cheese Divided
- 1 cup grated Parmesan cheese
- 1 teaspoon Each Dried Basil And Oregano
- teaspoons ½Ground Pepper
- 2 cups ricotta cheese
- 2 cups Cooked Salted Cubed Chicken
- 1 package Fresh Spinach Chopped fine
For topping
Ingredients
For topping
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Instructions
- Meanwhile, melt the butter in a large saucepan over medium heat.
- Cook the onion and garlic in the butter until tender, stirring.
- Stir in flour slowly and then salt; simmer until bubbly.
- Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
- Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan.
- Add the basil, oregano and ground black pepper.
- Remove from heat and set aside.
- Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish.
- Layer with 1/3 of the lasagna sheets, and all the ricotta and the chicken.
- Arrange 1/3 of the lasagna over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
- Arrange remaining sheets over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake for 35 to 40 minutes in the preheated oven.
- Let stand 5 minutes before cutting and serving.
- Serve with Toasted Garlic Bread.