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Saturday, August 22, 2015

White Cheese and Chicken Lasagna

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.

  • 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.


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