Chicken Cheese Lasagna Recipe

Ingredients

• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1-1/2 cups milk
• 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon white pepper
• 2 cups (15 to 16 ounces) ricotta cheese
• 1 tablespoon minced fresh parsley
• 9 lasagna noodles, cooked and drained
• 2 packages (10 ounces each) frozen spinach, thawed and well drained
• 2 cups cubed cooked chicken

Directions

• In a large saucepan, saute onion and garlic in butter until tender. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
• In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13-in. x 9-in. baking dish; cover with one-third of the noodles. Top with half of ricotta mixture, half of spinach and half of chicken.
• Cover with one-quarter of cheese sauce and one-third of noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce.
• Sprinkle remaining Parmesan cheese over all. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes. Yield: 12 servings.

Chicken Cheese Lasagna published in Taste of Home June/July 1993, p25