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.