Community Pick
White Cheese Chicken Lasagna
photo by DianaEatingRichly
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
10
ingredients
- 1⁄2 cup butter
- 1 onion, chopped
- 1 clove garlic, minced
- 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
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups cubed cooked chicken meat
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh parsley
- 1⁄4 cup grated parmesan cheese, for topping
directions
- Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
- 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 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
- Season with the basil, oregano, and ground black pepper.
- Remove from heat and set aside.
- Preheat oven to 350F/175C.
- Bring a large pot of lightly salted water to a boil.
- Add lasagna noodles.
- Cook for 8 to 10 minutes, until al dente, and drain.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
- Cover with 1/3 of the noodles, ricotta, and chicken.
- Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
- Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
- Bake 35 to 40 minutes.
Questions & Replies
-
Do you think one could freeze this? If so, would one bake it before freezing? Do you think one could make this in two 8 x 8 pans?
Reviews
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Never reviewed this but I just wanted to say that I make this one all the time. I just substitute 2 8oz packages of portebello mushrooms for the spinach. I slice and fry the mushrooms some to get the moisture out.
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DH and I had this while watching the LOST series finale. Just like our favorite program, it did not disappoint! :) SO good! I subbed cottage cheese for the ricotta and it was great. The only thing not to like is the nutrition facts. Yikes. But still a great "splurge" dinner. Thanks! -
I served this with homemade spaghetti and meatballs (#26947 and #32618) for my mother in law's birthday. It was very well received. I thought it was tasty and elegant and a very good "company" dish. I made it the day before and refrigerated it overnight, then baked for a little over an hour. Delicious! -
No, this is not health food. This is creamy, cheesy, decadent goodness. I made it for Sunday dinner to feed my parents, my inlaws and my kids and everyone loved it. I used rotisserie chicken and, like other reviewers suggested, cut the salt back to a half teaspoon. My only caution is this: the 20 minutes prep time that the recipe suggests is a daydream. I would guess that if you're perfectly efficient AND you don't start your 20 minute timer until your chicken is cooked and cubed, your spinach is thawed and drained and your onion and garlic are chopped, it might be POSSIBLE to have this thing in the oven 20 minutes after you start. Maybe. It took me closer to 45 minutes. Additionally, the lasagna will need to sit for a minimum of 10 minutes after you take it out of the oven before you should try serving it. Allow yourself more time than you think you'll need to make this-- but do make it, it's excellent. -
Wow, what a treat! This was delicious. I added sauteed mushrooms to the sauce which turned out nicely. I only used half the spinach as I don't like it but next time I would use it all as it tasted quite nice. I only used 3/4t of salt and next time would only use 1/2t. It was a bit runny after 10 minutes of cooling but did thicken up after that. Thanks for a great supper. DH actually requested that I make it 1x a month! He never does that!
see 44 more reviews
Tweaks
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We loved this version of this recipe: carmelized sliced shallots with the garlic instead of using onion. Baked and cubed the chicken myself. Also substituted cremini mushrooms (sauteed in olive oil and the baked chicken juices) for the spinach, and added chopped green scallions for color. Also subbed fresh, sauteed basil leaves for the parsley. Next time will add even more flavor: use less mozzarella than is called for, use spinach, and add white wine, and/or maybe some dried mustard... sun-dried tomato... -
Never reviewed this but I just wanted to say that I make this one all the time. I just substitute 2 8oz packages of portebello mushrooms for the spinach. I slice and fry the mushrooms some to get the moisture out.
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Wonderful!! I used turkey instead of chicken and about 1/2 the spinach. The sauce was sooo good i'll use it with other dishes! -
So nummy! I used broccoli instead of spinach and it was fantastic. I will definitely add this one to my 'make again' list!
RECIPE SUBMITTED BY
HDMac
United States
We live in the beautiful Pacific Northwest. I am an office manager and my DH and I love riding on our Harley! I love to cook and have a large family. I enjoy my family, fellowship with good friends, crocheting, crafts, reading, our Harley! Just getting involved in a new church and looking to what we will be doing there in service. Oh, gosh, if I had month off, I think we would tootle around this great country of ours on our Harley. Never seen the Grand Canyon and would love that... hmmm, wonder who will pay for that!? LOL I love the Taste of Home magazine and my favorite cookbook is Best of Friends, Etc and Best of Friends, Too. Great ones! Along with my dozens of church cookbooks!
