Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Cook Lasagna noodles in boiling water for eight 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 one minute. Stir in two cups of mozzarella 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 9 x 13 inch baking dish. Layer with one third of the noodles, ricotta and chicken. Arrange one third of the noodles of 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 45 minutes in the preheated oven.
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|Serving Size: 1 Serving (4800g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6050 (58%)|
|Amt Per Serving||% DV|
|Total Fat 672.2g||896 %|
|Saturated Fat 293.2g||1466 %|
|Monounsaturated Fat 235.6g|
|Polyunsanturated Fat 92g|
|Cholesterol 3064.6mg||943 %|
|Sodium 9302.5mg||321 %|
|Potassium 7380mg||194 %|
|Total Carbohydrate 267.1g||79 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 262.5g|
|Protein 794g||1134 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10434
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