White Cheese Chicken Lasagna

6:54 AM

Tonight's dinner was fabulous!! I was a little hesitant about making this white lasagna since it has cooked spinach in it (and my family tends to view spinach as an "icky" food) but fortunately the flavor is greatly masked.  Thing One doesn't like red sauce (that girl doesn't like anything!) and so she was very excited about this white lasagna.  I liked every component of it, and none of us had anything bad to say about it - yet another successful new recipe!

White Cheese Chicken Lasagna
Serves 12

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 black pepper
2 cups ricotta cheese
2 cups cooked chicken breasts, cubed
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese, for topping

1.  Preheat oven to 350˚. 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.

2.  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.

3.  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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  1. hi,

    what substitute can I use for the ff:

    1 teaspoon dried oregano
    1/2 teaspoon black pepper
    ricotta cheese.

    Thank you

  2. You can put whatever seasonings that you like - an Italian blend is easy to use, but I believe that is heavily oregano-based. Some people use cottage cheese in their lasagnas, but I'm not fond of cottage cheese. I read that using a parmesan & shredded mozzarella cheese mixture, with some breadcrumbs and beaten eggs would work… I imagine that would give it a good, comparable consistency. I'll have to try that myself!


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