White Chicken Lasagna Recipe

  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 clove garlic, minced
  • 1/2 cup flour
  • 1 teaspoon Salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 2 cups mozzarella cheese, plus extra
  • 1 cup parmesan cheese, plus extra
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 2 cups ricotta cheese
  • 2 cups chicken, boiled and shredded
  • 10 ounces frozen spinach, defrosted
  • 1 tablespoon parsley
Preheat oven to 350°. Bring a large pot of water to a boil and cook noodles.

Melt butter and garlic in a skillet. Once melted add flour and salt mix thoroughly and add broth and milk. Bring to a boil, stirring constantly for 1 minute. Add 2 C. mozzarella cheese and 1/2 C. parmesan and herbs.

Place 1/3 of sauce mixture into the bottom of a 9x12 baking dish. Layer with 1/3 of the noodles, cover with ricotta, spinach, and chicken. Repeat 2 more times.

Top with additional mozzarella and parmesan. Bake for 35-40 minutes. Remove from the oven and let sit 5-10 minutes before cutting.

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