Ingredients
12
12 servings
- •9 lasagna noodles
- •0.5 cup butter
- •1 onion, chopped
- •1 clove garlic, minced
- •0.5 cup all-purpose flour
- •2 cups chicken broth
- •1.5 cups milk
- •1 teaspoon salt
- •4 cups shredded mozzarella cheese, divided
- •1 cup grated Parmesan cheese, divided
- •1 teaspoon dried basil
- •1 teaspoon dried oregano
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 369
- Carbohydrate: 23g
- Fat: 21g
- Fiber: 2g
- Protein: 24g
- Sugar: 3g
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