This recipe comes from the Tasty Kitchen website. I have halved the recipe to make an 8 x 8 baking pan size. If you are feeding a bigger crowd, just double it. It is creamy and delicious no matter what the size.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender. Stir in flour and salt; simmer until bubbly.
Mix in the broth and milk, and simmer. Stir in 1 cup of mozzarella cheese and 1/4 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 8 x 8 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.
Enjoy!
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- 6 Lasagna Noodles
- 1/4 cup Butter
- 1/2 Onion, Chopped
- 1 clove Garlic, Minced
- 1/4 cup Flour
- pinch of Salt
- 1 cup of Chicken Broth
- 3/4 c. cup Milk
- 2 cups Shredded Mozzarella Cheese, Divided
- 1/2 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
- 1/2 teaspoon Dried Basil And Oregano
- 1/4 t. nutmeg
- 1 cup Ricotta Cheese
- 1 cup Cooked, Cubed Chicken
- 1/2 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
- 1/2 Tablespoon Chopped Fresh Parsley
Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender. Stir in flour and salt; simmer until bubbly.
Mix in the broth and milk, and simmer. Stir in 1 cup of mozzarella cheese and 1/4 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 8 x 8 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.
Enjoy!
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