Creamy Chicken Lasagna with White Sauce

 

Ingredients

9 lasagna noodles

2 cups cooked, shredded chicken breast

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup fresh spinach, chopped

3 cloves garlic, minced

1 small onion, finely chopped

2 tablespoons olive oil

4 cups milk

4 tablespoons butter

1/4 cup all-purpose flour

1/2 teaspoon ground nutmeg

Salt and pepper to taste

Instructions

Prepare the Noodles: Cook the lasagna noodles according to package instructions. Drain and set aside.

Make the White Sauce:

In a large saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.

Stir in the flour, cooking for about 1 minute until it forms a paste.

Gradually whisk in the milk, continuing to whisk until the sauce thickens and is smooth.

Add the ground nutmeg, salt, and pepper to taste. Reduce heat to low and simmer for 5 minutes.

Prepare the Chicken Mixture:

In a bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, and chopped spinach. Mix well.

Assemble the Lasagna:

Preheat your oven to 375°F (190°C).

In a 9x13 inch baking dish, spread a thin layer of the white sauce.

Place three lasagna noodles over the sauce.

Spread half of the chicken mixture over the noodles.

Top with another layer of noodles and the remaining chicken mixture.

Finish with a final layer of noodles and pour the remaining white sauce over the top.

Sprinkle the remaining mozzarella and Parmesan cheese over the sauce.

Bake:

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

Serve:

Allow the lasagna to rest for 10 minutes before slicing and serving.

Garnish with fresh basil or parsley if desired.Creamy Chicken Lasagna with White Sauce

Ingredients

9 lasagna noodles

2 cups cooked, shredded chicken breast

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup fresh spinach, chopped

3 cloves garlic, minced

1 small onion, finely chopped

2 tablespoons olive oil

4 cups milk

4 tablespoons butter

1/4 cup all-purpose flour

1/2 teaspoon ground nutmeg

Salt and pepper to taste

Instructions

Prepare the Noodles: Cook the lasagna noodles according to package instructions. Drain and set aside.

Make the White Sauce:

In a large saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.

Stir in the flour, cooking for about 1 minute until it forms a paste.

Gradually whisk in the milk, continuing to whisk until the sauce thickens and is smooth.

Add the ground nutmeg, salt, and pepper to taste. Reduce heat to low and simmer for 5 minutes.

Prepare the Chicken Mixture:

In a bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, and chopped spinach. Mix well.

Assemble the Lasagna:

Preheat your oven to 375°F (190°C).

In a 9x13 inch baking dish, spread a thin layer of the white sauce.

Place three lasagna noodles over the sauce.

Spread half of the chicken mixture over the noodles.

Top with another layer of noodles and the remaining chicken mixture.

Finish with a final layer of noodles and pour the remaining white sauce over the top.

Sprinkle the remaining mozzarella and Parmesan cheese over the sauce.

Bake:

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

Serve:

Allow the lasagna to rest for 10 minutes before slicing and serving.

Garnish with fresh basil or parsley if desired.

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