Chicken Cheese Lasagna
This creamy pasta dish gives an old favorite a new twist! Three cheeses and chicken blended with the fresh taste of spinach make it a real crowd-pleaser. Try it served with a green salad and a light dessert. --- Mary Ann Kosmas, Minneapolis, Minnesota"This was delicious and fun to make. I added a carton chopped portabello mushrooms to the onion and garlic saute for added flavor. It needed a tad bit more salt than the recipe called for. Fabulous otherwise." - LaurieCoplin
Yield: 12 Ready in 45 minutes
favorite of 137 people 83 people want to try
Verified by stevemur
|1 mediumOnion; chopped|
|1 cloveGarlic; minced|
|1/2 cupAll purpose flour|
|2 cupsChicken broth|
|1 1/2 cupsmilk|
|4 cupsMozzarella cheese; shredded; divided|
|1 cupParmesan cheese;; grated, divided|
|1 teaspoonDried basil|
|1 teaspoonDried Oregano|
|1/2 teaspoonWhite pepper|
|2 cupsRicotta cheese|
|1 tablespoonFresh parsley; minced|
|9 NoodlesLasagna; cooked and drained|
|2 10-oz packagesfrozen spinach; thawed and well-drained|
|2 cupschicken; Cubed, cooked|
Chicken Cheese Lasagna Preparation
In a saucepan, saute the onion and garlic in butter until tender. Stir in the flour and salt; cook until bubbly. Gradually stir in the broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.
Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
In a bowl, combine ricotta cheese, parsley and remaining mozzarella; set aside.
Spread one quarter of the cheese sauce into a greased 13 x 9 x 2 inch baking dish; cover with one third of the noodles. Top with half of ricotta mixture, half of spinach and half of chicken.
Cover with one quarter of cheese sauce and one third of noodles.
Repeat layers of ricotta mixture, spinach, chicken and one quarter cheese sauce.
Cover with remaining noodles and cheese sauce. Sprinkle remaining Parmesan cheese over all.
Bake at 350 degrees, uncovered; for 35-40 minutes. Let stand 15 minutes.
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