1 stick butter
1 onion, chopped
1 clove garlic, minced
1/2 c. flour
1 t. salt
2 c. chicken broth, I just used the water I cooked the chicken in
1 1/2 c. milk
4 c. mozzarella or Italian cheese, shredded, divided
1 c. grated Parmesan cheese, divided
2 t. Italian seasoning, or to taste
1/2 t. black pepper
2 c. ricotta cheese
2-4 c. shredded chicken breasts, I used 4 breasts for 4 c.
2, 10 oz. pkgs. frozen chopped spinach, thawed and drained, optional
1 T. chopped fresh parsley
1/4 c. Parmesan cheese, for topping
Preheat oven to 350. Bring a large pot of water to a boil, if not using the no boil type pasta. Cook lasagna as directed on package, about 8-10 minutes. Drain and rinse with cold water. Melt butter in large saucepan over medium heat. Cook onion and garlic until tender, stirring frequently. Stir in the flour and salt. Simmer until bubbly. Add in broth and milk. Bring to a boil. Stir constantly for 1 minute. Stir in 2 c. mozzarella or Italian cheeses (or mixture of both if you prefer), and 1/4 c. Parmesan cheese. Season with Italian seasoning and black pepper. Remove from heat and set aside. Spray 10x13 dish. Spread 1/3 of sauce mixture in bottom of dish. Add layer of noodles. Add 1/2 the riccota. Add 1/2 the chicken. Repeat layers in this order: noodles, remaining ricotta, remaining chicken, 1/3 sauce, spinach , if using, remaining 2 c. of mozzarella or Italian cheese, rest of noodles, & remaining sauce. Sprinkle with parsley and 1/4 c. Parmesan cheese. Bake for 35-40 minutes. Tent with foil near the end of baking time if needed to prevent cheese getting too brown. I served this with Caesar salad and cheese bread. YUM!
1st picture: no boil lasagna noodles; 2nd picture: ready to bake; 3rd picture: after baking; 4th picture: ready to eat.
*This lasagna was tasty, but a little dry. I will either make more sauce next time, or reduce the amount of chicken.
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