White Cheese Chicken Lasagna
Chicken lasagna with spinach and a creamy white cheese sauce. Great for any kind of potluck. My kids love it!
lasagna noodles
9
butter
½
cup
onion, chopped
1
garlic, minced
1
clove
all-purpose flour
½
cup
chicken broth
2
cups
milk
1 ½
cups
salt
1
teaspoon
shredded mozzarella cheese, divided
4
cups
grated Parmesan cheese, divided
1
cup
dried basil
1
teaspoon
dried oregano
1
teaspoon
ground black pepper
½
teaspoon
ricotta cheese
2
cups
cubed, cooked chicken meat
2
cups
frozen chopped spinach, thawed and drained
2
(10 ounce) packages
chopped fresh parsley
1
tablespoon
 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.
  Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.
  Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish.
  Layer with 3 lasagna noodles, ricotta, and chicken.
  Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan.
  Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.
  Bake in the preheated oven for 35 to 40 minutes.
  Serve and enjoy!
