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Pasta and Rice


White Cheese and Chicken Lasagna

 


  • 9 whole 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 chicken broth
  • 1½ cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided, plus additional ¼ cup for topping
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cooked, cubed chicken
  • 1 package (10 ounces) 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.

Makes 12 servings.


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