Ingredients
– 9 lasagna noodles
– ½ cup butter
– 1 onion, chopped
– 1 clove garlic, minced
– ½ cup all-purpose flour
– 2 cups chicken broth
– 1 ½ cups milk
– 1 teaspoon salt
– 4 cups shredded mozzarella cheese, divided
– 1 cup grated Parmesan cheese, divided
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– ½ teaspoon ground black pepper
– 2 cups ricotta cheese
– 2 cups cubed, cooked chicken meat
– 2 (10-ounce) packages frozen chopped spinach, thawed and drained
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Cook Noodles: In a large pot of boiling, lightly salted water, cook the lasagna noodles for 8 to 10 minutes until al dente. Drain and rinse with cold water to stop the cooking process.
3. Prepare Sauce: Melt butter in a large saucepan over medium heat. Add the chopped onion and minced garlic, cooking until tender. Whisk in the flour until the mixture is lightly browned, about 2 minutes. Gradually whisk in the chicken broth, milk, and salt, and cook for an additional minute. Stir in 2 cups of mozzarella and ¼ cup of Parmesan cheese until melted. Season with basil, oregano, and black pepper, then remove from heat.
4. Assemble Lasagna: Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the ricotta cheese over the noodles. Top with 1/2 of the chicken and 1/2 of the spinach. Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. Repeat layers, and top with remaining 3 noodles and sauce.
5. Bake: Cover with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
6. Garnish: Let the lasagna cool for 10 minutes before serving. Garnish with chopped fresh parsley.
Enjoy!
