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.
Ingredients
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9 lasagna noodles
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1/2 cup butter
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1 clove garlic, minced
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1/2 cup flour
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1 teaspoon Salt
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2 cups chicken broth
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1 1/2 cups milk
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2 cups mozzarella cheese, plus extra
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1 cup parmesan cheese, plus extra
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon pepper
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2 cups ricotta cheese
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2 cups chicken, boiled and shredded
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10 ounces frozen spinach, defrosted
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1 tablespoon parsley
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