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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

Simply Vanilla Sims

Exploring the Sims 4 without Custom Content or Mods

The Lily Cafe

Where a bookish mom in SoCal writes

mathias sager - Happy Colorful Growth

Writing for Happiness, Colorful Painting, and Personal Growth for All

word and silence

Poetry, History, Mythology

Daily Doodle

Art doesn't have to be worthy to be worth sharing

Creativity against the World

Where imagination becomes reality.

Insomnia Girl

and the Very Important Thoughts keeping her awake

L U C I D B E I N G

Ash Solomon √ Writer √ Photographic Artist √ Historian √ Spiritualist √ Philosopher √ Film Analyst √ Leadership Guide √

Storyshucker

A blog full of humorous and poignant observations.

A Tasty Life

live.laugh.love.eat.and drink champagne.

My Books-My World

A Journey through Life & Imagination with Books

authorsinterviews

My interviews with many authors

Good Enough

An ordinary girl's invitation to live fearlessly ... just as we are

bexcapades

travelling with anxiety

A Peony For My Thoughts

A little of no importance

Learning Freely

~ Learn Outside the Box ~

MindforBooks

“Never trust anyone who has not brought a book with them.”

%d bloggers like this: