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Chicken Cheese Lasagna

 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
  • 1/2 cup butter, cubed
  • 1 garlic clove, minced
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1-1/2 cups 2% 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 in butter until tender. Add garlic;
  • cook 1 minute longer. Stir in flour and salt until blended; cook
  • until bubbly. Gradually stir in broth and milk. Bring to a boil;

2 of 2

Chicken Cheese Lasagna (continued)

Directions (continued)

  • 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. Layer with half of the ricotta mixture, half of the spinach
  • and half of the chicken.
  • Cover with one-quarter of the cheese sauce and one-third of the
  • noodles. Repeat layers of ricotta mixture, spinach, chicken and
  • one-quarter cheese sauce. Cover with remaining noodles and cheese
  • sauce.
  • Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered,
  • for 35-40 minutes. Let stand 15 minutes. Yield: 12 servings.
Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.