Chicken lasagna with spinach and a creamy white cheese sauce. Great for any kind of potluck. My kids love it!
Ingredients
- lasagna noodles: 9 piece
- butter: 0.5 cup
- onion: 1 piece (chopped)
- garlic: 1 clove (minced)
- all-purpose flour: 0.5 cup
- chicken broth: 2 cups
- milk: 1.5 cups
- salt: 1 tsp
- mozzarella cheese: 4 cups (divided, shredded)
- Parmesan cheese: 1 cup (divided, grated)
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- ricotta cheese: 2 cups
- cubed, cooked chicken meat: 2 cups
- frozen chopped spinach: 2 packages (10 ounce packages, drained)
- parsley: 1 Tbsp (fresh; chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
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Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.
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Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.
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Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish. Layer with 3 lasagna noodles, ricotta, and chicken. Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.
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Bake in the preheated oven for 35 to 40 minutes.
