White Cheese Chicken Lasagna

There are many types of lasagna dishes out there.  I've already posted the recipe I use for a very basic lasagna.  That was a red sauce recipe and you can easy add or subtract many things with that recipe as long as you want to use that red sauce as your base.  This recipe is for a lasagna does not use the traditional red sauce.  Using the basic recipe for any roux with onion, garlic, and a blend of cheeses and spices.  Alone, the white sauce for this recipe is delicious and can be used for a grown-up mac and cheese.  I hope to try it soon.  This recipe also uses chicken and spinach.  One could easily make this a vegetarian recipe.

I did have to make one substitution for this recipe. I just recently purchase a large wedge of Pecorino Romano cheese at Costco.  I forgot to buy Parmesan cheese so I just decided to substitute the Romano.  They are very similar in texture and flavor. 

White Cheese Chicken Lasagna

9 lasagna noodles

½ cup butter

1 onion, chopped

1 clove garlic, minced

½ cup all-purpose flour

1 tsp. salt

2 cups chicken broth

1 ½ cups milk

4 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 10 oz. frozen chopped spinach (thawed and drained)

1 Tbs. chopped fresh parsley

¼ cup Parmesan cheese for topping

Preheat oven to 350º. 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.

Melt the butter in 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 ¼ cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 baking dish. Layer dish 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 ½ cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and ¼ cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

This recipe is absolutely delicious and met rave reviews from my friends. It takes a little time to put together, but it's well worth the effort. I hope you enjoy!!!