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Recipe : Entry # 1674
Beth Ellis
Recipe Title
White Cheese Chicken Lasagna
Recipe Theme
Main Dishes
Sand Mountain EC
9 lasagna noodles
1/2 cup butter
1 medium onion, chopped
1 clove garlic, minced
1/2 cup all-purpse flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 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
1/4 cup grated Parmesan cheese, for topping
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiled water for 8-10 minutes. Drain and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano and ground black pepper. Remove from heat and set aside. Spread 1/3 cup of the sauce mixture in the bottom of a 9x13-inch baking dish, layer with 1/3 of the sauce mixture, spinach and remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Cover with foil and bake 35-40 minutes. Uncover last 10-15 minutes.