White Cheese and Chicken Lasagna

12 Servings

• 9 uncooked lasagna noodles (not oven-ready)
• ½ cup butter
• 1 medium onion, chopped
• 1 clove garlic, minced
• ½ cup all-purpose flour
• 1 teaspoon salt
• 2 cups reduced-sodium chicken broth
• 1½ cups milk
• 4 cups shredded part-skim mozzarella cheese, divided
• 1¼ cups grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 2 cups part skim ricotta cheese
• 2 cups cubed cooked boneless skinless chicken breasts
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley

Preheat oven to 350° F.

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 in cold water.

Meanwhile, melt butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and 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 ½ cup Parmesan. Season with basil, oregano, and black pepper. Remove from heat and set aside.

Spread ⅓ of the sauce mixture on the bottom of a 13 x 9-inch baking dish. Layer with ⅓ of the noodles, and all of the ricotta and the chicken. Arrange ⅓ of the noodles over the chicken, and layer with ¼ of the sauce mixture, the spinach, the remaining 2 cups of mozzarella cheese, and ½ cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional ¼ cup Parmesan cheese.

Bake for 35 to 40 minutes. Let stand 5 to 15 minutes before cutting and serving.

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