Ingredients
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1/2 cup butter
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1 onion, chopped
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1 clove garlic, minced
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1/2 cup all-purpose flour
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1 teaspoon salt
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2 cups chicken broth
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1 1/2 cups milk
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4 cups shredded mozzarella cheese, divided
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1 cup grated parmesan cheese, divided
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1 teaspoon dried basil
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1 teaspoon dried oregano
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9 lasagna noodles
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2 cups ricotta cheese
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2 cups cubed cooked chicken meat
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2 (10 ounce) packages frozen chopped spinach, thawed and drained
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1 tablespoon chopped fresh parsley
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1/4 cup grated parmesan cheese, for topping
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1/2 teaspoon ground black pepper
Instructions
- Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
- 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 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
- Season with the basil, oregano, and ground black pepper.
- Remove from heat and set aside.
- Preheat oven to 350F/175C.
- Bring a large pot of lightly salted water to a boil.
- Add lasagna noodles.
- Cook for 8 to 10 minutes, until al dente, and drain.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
- Cover with 1/3 of the noodles, ricotta, and chicken.
- Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
- Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
- Bake 35 to 40 minutes.