We had my sister-in-law, Shannon, and five of her six kids over for dinner last night. Her oldest daughter is currently serving a mission in Brazil, and her husband is currently serving in Afghanistan. I made this chicken lasagna, which is one of our favorites. Then I realized that this is the third recipe on this blog that has a cheese or white sauce base! No wonder I can't lose weight!
1 med. onion, chopped
1 garlic clove, minced
1/2 c. butter
1/2 c. flour
1 t. salt
2 c. chicken broth
1.5 c. milk
4 c. (16 oz.) shredded mozzarella cheese, divided
1 c. grated parmesan, divided
1 t. dried basil
1 t. dried oregano
freshly ground pepper
2 c. (15-16 oz.) ricotta cheese
1 T. minced fresh parsley (or 1/2 T. dried)
9 lasagna noodles, cooked and drained
2 pkgs. (10 oz. each) frozen spinach, thawed and well drained
2 c. cubed cooked chicken
In saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly for 1 minute. Stir in 2 c. mozzarella, 1/2 c. parmesan, basil, oregano, and pepper; set aside. (Don't let cheese sauce get too thick.)
In a bowl, combine ricotta, parsley, and remaining mozzarella; set aside.
Spread one-quarter of the cheese sauce into a greased 13 x 9 baking dish; cover with 3 noodles. Top with half of ricotta mixture, half of spinach, and half of chicken. Cover with one-quarter of cheese sauce and 3 noodles. Repeat layers for ricotta mixture, spinach, chicken, and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining parmesan over all. Bake at 350 uncovered for 35-40 minutes. Let stand 15 minutes.
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