1 medium onion, chopped
1 garlic clove, minced
1/2 c butter or margarine
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c (16 oz) shredded mozzarella cheese, divided
1 c grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
2 c (15-16 oz) ricotta cheese
1 tsp dried parsely
9 lasagna noodles (8 oz) coooked and drained
2 pkg (10 oz each) frozen spinach, thawed and well drained
2 c cubed cooked chicken
In a saucepan, saute onion and garlic in butter til tender. Stir in flour and salt; cook til bubbly. Gradually stir in broth and milk. Brin to a boil, stirring constantly. Boil 1 min. Stir in 2 c mozzarella, 1/2 c Parmesan cheese, basil, oregano, and pepper; set aside.
In a bowl, combine ricotta cheese, parsley, and remaining mozzarella; set aside.
Spread 1/4 of the cheese sauce into a greased 13x9" dish; cover with 1/3 of the noodles. Top with half of ricotta mixture, half of spinach, and half of chicken. Repeat, finishing with last 1/4 of cheese sauce. Sprinkle remaining Parmesan cheese on top. Bake at 350 degrees uncovered for 35-40 min. Let stand 15 min. Makes 12 servings.
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