No Image
prep time
30 Min
cook time
45 Min
method
---
yield
12 serving(s)
Ingredients
- 1 stick butter-no substitute
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 2 cups chicken broth
- 1 1/2 cups milk
- 4 cups mozzarella cheese, shredded, divided
- 1 cup grated parmesan cheese, divided
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1/2 teaspoon white pepper
- 15 ounces ricotta cheese
- 1 tablespoon minced fresh parsley
- 9 - lasagna noodles, cooked
- 2 packages frozen spinach, thawed and well drained
- 2 cups chicken, cooked and cubed
How To Make chicken cheese lasagna
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Step 1In a saucepan, melt butter over medium heat. Saute onion and garlic until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk, bring to a boil, stirring constantly. Boil for one minute. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
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Step 2In a bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside.
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Step 3Spread 1/4 of the cheese sauce into a greased 13x9 baking dish; cover with 1/3 of the noodles. Top with half of the ricotta mixture, half of the spinach and half of the chicken. Cover with 1/4 of cheese sauce and 1/3 of the noodles. Repeat layers of ricotta mixture, spinach, chicken and 1/4 cheese sauce. Cover with remaining noodles and cheese sauce.
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Step 4Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350 for 35-40. Let stand 15 minutes before cutting.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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