White Cheese Chicken Lasagna
cup of butter
clove of garlic, minced
cup of all-purpose flour
teaspoon of salt
cups of chicken broth
cups of milk
cups of shredded mozzarella cheese, divided
cup of grated parmesan cheese, divided
teaspoon of dried basil
teaspoon of dried oregano
teaspoon of ground black pepper
cups of ricotta cheese
cups of chicken, cooked and cubed
ounces of frozen chopped spinach, thawed and drained
tablespoon of chopped fresh parsley
cup of grated parmesan cheese (topping)
How to Make White Cheese Chicken Lasagna
- Start by preheating the oven to 350 degrees. In a large pot, let slightly salted water come to a boil. Cook the lasagna noodles in this water for 8-10 minutes. Then, drain and rinse them with cold water.
- In a large pan, add butter and melt on medium heat. Add the onion and garlic so they can cook in the melted butter until tender (keep stirring). Then, add the flour and salt, and let it simmer until bubbly.
- Now, add the broth and milk, let it come to a boil for one minute while stirring. Once it is boiling, add 2 cups of mozzarella cheese and ¼ cup of parmesan cheese. Season with basil, oregano, and black pepper. Take it off the heat and keep aside.
- In a 9x13 inch baking dish, spread 1/3 of the sauce on the bottom. Layer it with 1/3 noodles, ricotta and chicken. On top of that, layer 1/3 noodles, 1/3 sauce, spinach and the remaining mozzarella/parmesan cheese. Place more noodles over the cheeses and spread the remaining sauce, evenly. Sprinkle parsley and ¼-cup parmesan cheese on top.
- Let it bake for 35-40 minutes in the preheated oven.
- Many believe that lasagna originated from Italy.
- Garfield, the orange cat, loves lasagna.
- July is Lasagna Awareness Month.
In Middle English, lasagna was known as “losyns.”