chicken cheese lasagna

(1 rating)
Recipe by
Barbery Faulkner
Colville, WA

This is such a refreshing twist on the classic!

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For chicken cheese lasagna

  • 1 stick
    butter-no substitute
  • 1 md
    onion, chopped
  • 1 clove
    garlic, minced
  • 1/2 c
    all purpose flour
  • 1 tsp
    salt
  • 2 c
    chicken broth
  • 1 1/2 c
    milk
  • 4 c
    mozzarella cheese, shredded, divided
  • 1 c
    grated parmesan cheese, divided
  • 1 tsp
    basil, dried
  • 1 tsp
    oregano, dried
  • 1/2 tsp
    white pepper
  • 15 oz
    ricotta cheese
  • 1 Tbsp
    minced fresh parsley
  • 9
    lasagna noodles, cooked
  • 2 pkg
    frozen spinach, thawed and well drained
  • 2 c
    chicken, cooked and cubed

How To Make chicken cheese lasagna

  • 1
    In a saucepan, melt butter over medium heat. Saute onion and garlic until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk, bring to a boil, stirring constantly. Boil for one minute. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
  • 2
    In a bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside.
  • 3
    Spread 1/4 of the cheese sauce into a greased 13x9 baking dish; cover with 1/3 of the noodles. Top with half of the ricotta mixture, half of the spinach and half of the chicken. Cover with 1/4 of cheese sauce and 1/3 of the noodles. Repeat layers of ricotta mixture, spinach, chicken and 1/4 cheese sauce. Cover with remaining noodles and cheese sauce.
  • 4
    Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350 for 35-40. Let stand 15 minutes before cutting.

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