A New Favorite...

Chicken Cheese Lasagna

1 medium onion, chopped

1 garlic clove, minced

1/2 cup butter

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1-1/2 cups milk

4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon white pepper

2 cups (15 to 16 ounces) ricotta cheese

1 tablespoon minced fresh parsley

9 lasagna noodles, cooked and drained (can use oven-ready)

2 packages (10 ounces each) frozen spinach, thawed and well drained

2 cups cubed cooked chicken

 

In a large saucepan, saute onion and garlic in butter until tender. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.

In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13-in. x 9-in. 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°, uncovered, for 35-40 minutes. Let stand 15 minutes.

Yield: 12 servings.

 

And the sauce alone is worth making!!  The friend who sent it to me says she multiplies the sauce by 1-1/2 for this recipe...and also uses it like an alfredo sauce, or bread-dipping sauce! 

With so much cheese, what's not to love?