Recipe Monday – White Lasagna

So, I’ve made this one once and I’ve been asked to repeat it. I thought it came out very good. I’ll share the link to the actual recipe as well as giving you my adjustments for my household.

White cheese chicken lasagna

9 lasagna noodles
1/2 c butter (I use unsalted)
1 onion, chopped (I used a Vidalia sweet onion)
1 clove garlic, minced (I used two since we’re big on garlic)
1/2 c all-purpose flour
1 tsp salt (I left this out)
2 c chicken broth (I used the Better than Bouillon Low Salt Chicken stuff)
1 1/2 c milk (I used 2%)
4 c shredded mozzarella cheese, divided
1 c grated Parmesan
1 tsp dried basil (I used 2 tsp of an Italian herb combo)
1 tsp dried oregano (Italian herb combo)
1/2 tsp ground black pepper (Left this one out)
2 c ricotta cheese
2 c cubed, cooked chicken meat (I used boneless/skinless breasts)
2 (10 oz) packages frozen spinach, thawed and drained
1 T fresh parsley, chopped (Left this one out)
1/4 c grated Parmesan for the top

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. (I skipped this step and used dry noodles.)

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.


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