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    White Cheese Chicken Lasagna


    Source of Recipe


    Cheap Cooking

    List of Ingredients




    9 lasagna noodles
    1/2 cup butter
    1 onion, chopped
    1 clove garlic, minced
    1/2 cup all-purpose flour
    1 teaspoon salt
    2 cups chicken broth
    1 1/2 cups milk
    4 cups shredded mozzarella
    cheese, divided
    1 cup grated Parmesan cheese, divided
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1/2 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
    1/4 cup grated Parmesan
    cheese for topping

    Recipe



    1) Preheat oven to 350 degrees F (175 degrees C).
    Bring a large pot of lightly salted water to a boil.
    Cook lasagna noodles in boiling water for 8 to 10 minutes.
    Drain, and rinse with cold water.

    2) Melt the butter in a large saucepan over medium heat.
    Cook the onion and garlic in the butter until tender,
    stirring frequently.
    Stir in the flour and salt, and simmer until bubbly.
    Mix in the broth and milk, and boil, stirring constantly, for 1
    minute.
    Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
    Season with the basil, oregano, and ground black pepper.
    Remove from heat, and set aside.

    3) Spread 1/3 of the sauce mixture in the bottom of a 9x13
    inch baking dish.
    Layer with 1/3 of the noodles, the ricotta, and the chicken.
    Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of
    the sauce mixture, spinach, and the remaining 2 cups mozzarella
    cheese and 1/2 cup Parmesan cheese.
    Arrange remaining noodles over cheese, and spread remaining sauce
    evenly over noodles.
    Sprinkle with parsley and 1/4 cup Parmesan cheese.

    4) Bake 35 to 40 minutes in the preheated oven.


 

 

 


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