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Recipe White Cheese Chicken Lasagna (Chicken)

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Required Ingredients:

  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated Parmesan cheese for topping

Preparing/Cooking:

  • 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.
  • 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 1/2 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 9x13 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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