Friday, February 4, 2011
Chicken Spinach Lasagna
*9 lasagna noodles
*1/2 c butter (I used EVOO instead)
*1 onion, chopped
*1 clove garlic, minced
*1/2 c all-purpose flour
*1 tsp salt
*2 c chicken broth
*1 1/2 c milk
*4 c shredded mozzarella cheese, divided
*1 c grated Parmesan cheese, divided
*1 1/2 c sliced mushrooms
*1 tsp dried basil
*1 tsp dried oregano
*1/2 tsp ground black pepper
*2 c ricotta cheese
*2 c cubed, cooked chicken breasts (I shredded mine to make them easier to distribute)
*2 (10 oz) packages frozen chopped spinach, thawed and drained
*1 Tbs chopped fresh parsley
*1/2 c grated Parmesan cheese for topping
**For the cheeses, I just used an Italian mix as well as some Parmesan.
1. Pre heat oven to 350. 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.
2. Melt the butter (or heat the EVOO) in a large 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 c mozzarella cheese and 1/4 c Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 baking dish. Layer with 1/3 of the noodles, ricotta, chicken, and sliced mushrooms. Arranged 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 c mozzarella and 1/2 c Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 c Parmesan cheese.
4. Bake 35 to 40 minutes.