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Chicken Cheese Lasagna

This creamy pasta dish gives an old favorite a new twist! Three cheeses and chicken blended with the fresh taste of spinach make it a real crowd-pleaser. Try it served with a green salad and a light dessert. — Mary Ann Kosmas, Minneapolis, Minnesota

12 ServingsPrep:25 min. Bake: 35 min. + standing

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

2 of 2

Chicken Cheese Lasagna (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 410 calories, 22 g fat (13 g saturated fat), 87 mg cholesterol, 830 mg sodium, 25 g carbohydrate, 2 g fiber, 28 g protein.