Shelly's Recipe

WHITE CHEESE CHICKEN LASAGNA

Category: Pasta - Baked

1/2 cup butter
1 onions, chopped
3-5 cloves garlic, minced
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided.
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2-10 oz pkgs frozen chopped spinach, thawed and drained
chopped fresh parsley
1/4 cup grated parmesan cheese for topping

Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender. Stir in the flour and salt, and simmer until bubbly. Mix in broth and milk and bring to a boil, stirring constantly, for 1 minute.

Stir in 1/2 of the mozzarella cheese and 1/2 of the parmesan cheese. Season with the basil, oregano, and black pepper. Remove from heat and set aside.

Preheat oven to 350. Bring large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, until al dente and drain.

Spread 1/2 of the sauce mixture in the bottom of a 9x13 pan. Cover with 1/3 of the noodles, all of the ricotta and all of the chicken. Layer with 1/3 of the noodles, 1/3 of the sauce, all of the spinach and the remaining mozzarella cheese and parmesan.

Top with remaining noodles and sauce mixture and sprinkle with parsley and parmesan cheese. Bake 35 to 40 minutes. Serves 10