Tuesday, February 11, 2014

Spinach Cheese & Chicken Lasagna #Recipe

My mother makes a phenomenal lasagna and over Christmas break this year I got to spend some time in the kitchen helping her make it. It is awesome, a little complicated, and I devour every single bite – it is that good. Unfortunately her recipe calls for ground beef and my husband has eliminated beef from his diet, so I had to get a little creative and think of a way to make lasagna with chicken instead. While I believe her recipe would be just as good with chicken, I thought a white creamy sauce would work better for us. Thus, the Spinach Cheese & Chicken Lasagna recipe was born.
Spinach Cheese & Chicken Lasagna #Recipe #Tutorial #Yum #Foodie

What you need:
9 lasagna noodles
1/2 cup butter {1 stick}
1/2 medium onion, chopped
1 tablespoon minced garlic
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 cup ricotta cheese {I use light}
2 cups chicken – cubed & cooked
1 package of frozen chopped spinach - thawed & drained
1 tablespoon chopped fresh parsley

How to make it:
Preheat oven to 350 degrees F (175 degrees C).
Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat.
Add the onion and garlic to the butter and cook until tender.
Add the flour and salt and let simmer until bubbly.
Add the chicken broth and milk and mix well. Let the mixture boil for 1-2 minutes while stirring constantly.
Once the mixture has thickened up a bit stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Add 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 inch baking dish.
Layer with 1/3 of the noodles, the ricotta, the spinach, and the chicken. {REPEAT}
Arrange remaining noodles and spread remaining sauce evenly over noodles.
Cover the noodles with the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Sprinkle with the chopped fresh parsley.
Bake 35 minutes in the preheated oven.

Spinach Cheese & Chicken Lasagna #Recipe #Tutorial #Yum #Foodie

Spinach Cheese & Chicken Lasagna #Recipe #Tutorial #Yum #Foodie

Spinach Cheese & Chicken Lasagna #Recipe #Tutorial #Yum #Foodie

I made this for dinner this week and my husband gobbled it up. I am even bringing some leftovers to my mother-in-law to try, as we simply cannot eat it all. I am not a big white sauce person when it comes to lasagna and have only ever loved one white sauce lasagna ever {the Portabella Mushroom Lasagna from Biaggi’s is AMAZING}, but I really enjoyed this lasagna – white sauce and all. I hope that you enjoy it as well.
This recipe is linked up at Delicious Dish Tuesday and Friday Food Frenzy:

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