White cheese chicken lasagna

White cheese chicken lasagna

Ingredients 9 lasagna noodles

½ cup butter

1 onion, chopped

1 clove garlic, minced

½ cup all-purpose flour

2 cups chicken broth

1 ½ cups milk

1 teaspoon salt

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

Preheat the oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, drain and rinse with cold water.  Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.  Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish. Layer with 3 lasagna noodles, ricotta, and chicken. Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan. Bake in the preheated oven for 35 to 40 minutes

Serve with Cranberry Gelatin Salad