posted by Sue Freeman 08-17-98 9:40 AM
Chicken Cheese Lasagna
1 medium onion, chopped
1 garlic clove, minced
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1-1/2 cups milk
4 cups mozzarella cheese (about
16 ounces) shredded, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
2 cups (about
15 ounces) ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles (about
8 ounces), cooked and drained
2 (10-ounce each) packages frozen spinach, thawed and well drained
2 cups cubed cooked chicken
Preheat oven to 350° F and grease a 13 x 9 x 2-inch baking dish.
In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly.
Gradually stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.
Stir in 2 cups mozzarella, 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 F., uncovered, for 35 to 40 minutes. Let stand 15 minutes.