White Cheese Chicken Lasagna
 
1/2 cup  butter
1   onion, chopped
1 clove  garlic, minced
1/2 cup  all-purpose flour
1 tsp  salt
2 cup  chicken broth
1-1/2 cup  milk
4 cup  shredded mozzarella cheese, divided
1 cup  grated parmesan cheese, divided
1 tsp  dried basil
1 tsp  dried oregano
1/2 tsp  ground black pepper
9   lasagna noodles
2 cup  ricotta cheese
2 cup  cubed, cooked chicken meat
2   10 ounce packages frozen chopped spinach, thawed and drained
1 Tbsp  chopped fresh parsley
1/4 cup  grated parmesan cheese for topping
 
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. makes 10 servings. 
 
 
niki 
 
-- 
(ID: 13508) Mirror: rec.food.recipes: Fri, Apr 4, 2003


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