Chicken & White Cheese Lasagna

Lasagna — what isn’t there to love about lasagna?  There are so many different ways to make it — from the traditional meat lasagna to a spicy southwestern black bean and corn lasagna.  I know plenty of people who avoid making lasagna because they consider it time consuming, but in the end making lasagna does not take that much work and it really is worth every minute it takes — specially this Chicken & White Cheese Lasagna.

Chicken & White Cheese Lasagna II

This lasagna is rich, hearty and most importantly cheese!!  The homemade white cheese sauce is to die for and using the broiler at the end of baking gives the lasagna this golden brown and crispy delicious crust.  This is the perfect lasagna to make for your next dinner gathering where you can break out the wine and enjoy spending time with your family and friends!  Hope you enjoy it as much as we do!

Chicken & White Cheese Lasagna

Chicken & White Cheese Lasagna
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9 Lasagna Noodles (not the oven-ready kind)
1/2 Cup Butter
1 Onion, chopped
3 Cloves Garlic, minced
1/2 Cup All-Purpose Flour
1 Teaspoon Salt
2 Cups Chicken Broth
1 1/2 Cups Milk
4 Cups Shredded Mozzarella Cheese, divided
1 1/4 Cup Grated Parmesan Cheese, divided
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
1/2 Teaspoon Ground Pepper
2 Cups Ricotta Cheese
2 Cups Cooked Chicken, shredded or cubed
1 Package (10 ounces) Frozen Chopped Spinach, thawed and well drained
1 Tablespoon Fresh Parsley, chopped

Fill a large stock about half way full with water, salt lightly and bring to a boil. Cook the lasagna noodles in boiling water for 8-10 minutes. When the noodles are done drain them in a strainer, rinse them with cold water, and set them aside.

In the meantime, in a medium sized mixing bowl add your chicken and season lightly with salt and pepper stirring to combine. Then add the ricotta cheese and stir again until the mixture is well combine.

Pre-heat the oven to 350◦.

Once the noodles are done cooking, dry the stock pot and place the pot over medium heat melting the butter. Cook the onion and the garlic in the butter until the onions are tender and begin to get translucent, which will take 3-5 minutes. Stir the flour and the salt and summer the mixture until it is nice and bubbly. Slowly add the chicken broth and the milk, bringing the mixture to a boil while stirring constantly. Stir in 2 cups of the mozzarella cheese, 1/2 cup of the parmesan cheese, basil and oregano. Once the cheese is melted remove from the pan from the heat and set aside.

In a 9″x13″ back dish or a lasagna pan spread 1/3 of the sauce mixture on the bottom of the pan. Next lay down three of the lasagna noodles side by side and top those with the chicken and ricotta cheese mixture. Lay down three more noodles side by side on top of the chicken mixture and then spread 1/4 of the sauce mixture over the noodles. Evenly spread the spinach, remaining 2 cups of mozzarella and 1/2 cup parmesan cheese over the sauce. Lay down the remaining three lasagna noodles side by side and spread the remaining sauce evenly over the noodles. Sprinkle the top with the chopped parsley and the remaining 1/4 cup of parmesan cheese.

Bake for 35 to 40 minutes in the oven uncovered. The last remaining 3-4 minutes turn on the broiler to high to make the top nice a golden brown. Allow the lasagna to sit for 5 to 10 minutes before cutting and serving.

Source: adapted slightly from by Laurie (SimplyScratch).

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