New Recipe! White Cheese Chicken Lasagna, yummy

So I am bringing dinner to some friends tonight who just had a baby, so I needed something I could make ahead of time and pop in the oven tonight when I got home from work. I was in the mood for lasagna, but I realized I had made it for my friends the last time they were over, so how about white lasagna! This one is pretty rich and cheese heavy but it is absolutely amazingly yummy and creamy. Maybe have a small serving with a salad if you are feeling the need to be healthy? I did substitute the milk for skim milk and did part skim cheese, so that helps! Anyways, this would be a great thing to make ahead for a dinner party on the week night.

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced ( I would add a bit more)
• 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 (I would also add some salt)
• 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

  1. 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.
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently so it doesn't stick to the bottom. 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 after all is melted, and set aside.
  3. 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.
  4. Bake 35 to 40 minutes in the preheated oven. 
  * I had some frozen chicken that I defrosted and boiled on the stove. I let it cool completely before chopping in bite sized cubes to layer in.