This is an absolutely delicious version of lasagna – I’ve been making this instead of beef lasagna ever since I first tried this recipe!
If you want to make this dish a bit lighter, you can cut down on the amount of cheese and add some more vegetables. I like to add grated carrots and sliced mushrooms.
Watch out for over-eating because this is so good you’ll keep going for “one more bite”!
9 lasagna noodles
1 1/2 cups milk
4 cups shredded mozzarella
1 cup grated Parmesan cheese
1 tsp dried basil
1 clove garlic
1/2 cup all-purpose flour
1 tsp salt
1/2 cup butter
1 onion, chopped
1/2 ground black pepper
2 cups ricotta cheese
2 cups chicken broth
1 tsp dried oregano
2 cups cubed cooked chicken
2 packaged frozen chopped spinach
1 tsp parsley
1/4 cup parmesan
Preheat oven at 350 degrees F. Boil some water (add a pinch of salt), cook lasagna noodles in the water for 8-10 minutes. Drain and rinse with cold water.
Melt butter in a pan. Add garlic and onion, cook until tender, stirring frequently. Add salt and flour, stir, simmer until bubbly.
Add broth and milk, mix everything together. Boil and stir continuously for 1 minute.
Spread 1/3 of the sauce on the bottom of the baking dish. Layer with 1/3 of the noodles, all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken, layer with 1/3 of the sauce, the spinach and 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange the remaining noodles over the cheese, spread remaining sauce over noodles. Sprinkle with parsley and additional cheese.
Bake for 35-40 minutes.
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Quick Tip: If you freeze the leftovers in individual portions, you’ll have a quick lunch ready whenever you’re too busy to cook!
Thanks to You n Mine Recipes for this tasty version on an Italian classic