White Cheese & Chicken Lasagna
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.