Prep time: 25 min | Cook: 50 min | Total: 1 hr 15 min | Servings: 12 | Yield: 12 servings
Lasagna has been my go-to. I am a huge fan and this version is what I am obsessing for days now! It is the creamiest, dreamiest, cheesiest lasagna I’ve ever tasted. This is worth raving about!
INGREDIENTS
9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 10 oz packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping
HOW TO MAKE WHITE CHEESE CHICKEN LASAGNA
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Bring lightly salted water in a big pot to a boil. Place the noodles in the boiling water and cook for about 8 to 10 minutes.
Step 3: Melt the butter in a large saucepan over medium heat. Sautee the onion and garlic until tender. Then, stir in the flour and salt and simmer until the mixture is bubbly. Pour in the broth and milk. Stir constantly and continue to boil for a minute. Add in 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Stir well before seasoning with basil, oregano, and ground black pepper. Then, remove from the heat and heat aside.
Step 4: Transfer 1/3 of the mixture in the bottom of a 9 x 13-inch baking dish and spread. Followed by 1/3 of the noodles, then, the ricotta and chicken. Top with 1/3 of the noodles, then, 1/3 of the sauce mixture, spinach, the rest of the 2 cups mozzarella cheese, and half a cup of Parmesan cheese.
Step 5: Layer the rest of the noodles on top of the cheese, then, evenly spread the sauce over the noodles. Sprinkle over the parsley and 1/4 cup of Parmesan cheese.
Step 6: Place inside the preheated oven and bake for about 35 to 40 minutes.
Nutrition Facts:
Per Serving: 368.9 calories; 77.1 mg cholesterol; 670.9 mg sodium; 23.7 g protein; 22.8 g carbohydrates
Ingredients
- 9 lasagna noodles
- ½ cup butter
- 1 onion, chopped
- 1 clove garlic, minced
- ½ cup all-purpose flour
- 1 teaspoon salt
- 2 cups chicken broth
- 1 ½ cups milk
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 cups ricotta cheese
- 2 cups cubed, cooked chicken meat
- 2 10 oz packages frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh parsley
- ¼ cup grated Parmesan cheese for topping
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Bring lightly salted water in a big pot to a boil. Place the noodles in the boiling water and cook for about 8 to 10 minutes.
Step 3: Melt the butter in a large saucepan over medium heat. Sautee the onion and garlic until tender. Then, stir in the flour and salt and simmer until the mixture is bubbly. Pour in the broth and milk. Stir constantly and continue to boil for a minute. Add in 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Stir well before seasoning with basil, oregano, and ground black pepper. Then, remove from the heat and heat aside.
Step 4: Transfer 1/3 of the mixture in the bottom of a 9 x 13-inch baking dish and spread. Followed by 1/3 of the noodles, then, the ricotta and chicken. Top with 1/3 of the noodles, then, 1/3 of the sauce mixture, spinach, the rest of the 2 cups mozzarella cheese, and half a cup of Parmesan cheese.
Step 5: Layer the rest of the noodles on top of the cheese, then, evenly spread the sauce over the noodles. Sprinkle over the parsley and 1/4 cup of Parmesan cheese.
Step 6: Place inside the preheated oven and bake for about 35 to 40 minutes.
