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Chicken Cheese Lasagna
Any lasagna with spinach and lots of cheese has to be good, but this one has lots of other great stuff too...You have to try it!!!
1/2 cup margarine
1 medium onion, chopped
1 garlic clove, minced
1/2 cup all-purpose flour
1 tsp. salt
2 cups chicken broth
1-1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divide
1 tsp.dried basil
1 tsp. oregano
1/2 tsp. white pepper
1 carton (15oz.) ricotta cheese
1 TBS. minced fresh parsley
9 lasagna noodles (8oz.) cooked and drained
2Pkg. (10oz. each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken
In a saucepan, melt butter over medium heat. Sauté onion and garlic until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in c cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. In a bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13 in. x 9in. x 2 in. baking dish; cover with one- third of the noodles. Top with half of the ricotta mixture, half of the spinach and half of the chicken. Cover with one-quarter of cheese sauce and one-third of noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350 degrees for 35-40 minutes. Let stand 15 minutes before cutting. YIELD: 12 servings.
HAVE A GOOD ONE,