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My review
White Cheese Chicken Lasagna
Lisa Humpf
"A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it."
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Ingredients
1 h 15 m servings 369Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). 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.
- Melt the butter 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 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with 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, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake 35 to 40 minutes in the preheated oven.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1k2410 Ratings
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Most helpful positive review
3/30/2003
I can't rave about this recipe enough! It was absolutely fabulous! I only added about 1 1/2 pks of the spinach, and mixed the spinach, ricotta & chicken together for easy layering. I used fre...
Most helpful critical review
3/13/2008
This was okay and I will make it again but I think it needs some tweaking to make it really good. Next time, I will use a straight bechamel, using all milk and no chicken broth. I will probably...
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3/30/2003
I can't rave about this recipe enough! It was absolutely fabulous! I only added about 1 1/2 pks of the spinach, and mixed the spinach, ricotta & chicken together for easy layering. I used fre...
11/25/2005
my sister absolutely loves this dish! whenever she comes to visit from college, she begs me to make it. to kick up the flavor in the chicken, i marinate it overnight in a combination of roasted ...
2/20/2003
The only way I could describe this dish is havenly. It is pretty rich though so I won't be making it often and I felt like I dirtied every pan I own. I made a few adjustments and have a few mo...
11/15/2002
This was wonderful. I made the following modifications: made 1/3 more sauce. Used only 1 package of spinach, which I mixed into the ricotta. I layered in the following way: 1/4 sauce, 3 noo...
3/21/2003
This was fabulous! My husband enjoyed it so much he took leftovers for lunch the next day. I did cook 1/2 lb of chopped bacon until crisp, remove and drain on some paper towel. I then cooked ...
2/7/2003
DELICIOUS!! I used fat free ricotta cheese and couldn't even tell the difference. I also cut back on the spinach because I thought one package was more then enough. I was a little confused as ...
4/8/2003
I went on the fantastic reviews and made this dish for a group of 12 women without even testing it out first. I was scared, but I have nothing to be scared of! It was awesome! I took the ad...
6/7/2007
I found this recipe 5 years ago right after I got married and was in need of some good recipes. This was a HOME RUN! I have since added lots more garlic, more cheese and even created a spinach a...
3/13/2008
This was okay and I will make it again but I think it needs some tweaking to make it really good. Next time, I will use a straight bechamel, using all milk and no chicken broth. I will probably...