White Cheese Chicken Lasagna Recipe Great as leftovers, if there's any left. Want to try a white chicken pizza with this white sauce and grilled chicken sometime.

Ingredients:

1 teaspoon salt

1 onion, chopped

1 teaspoon dried basil

1 clove garlic, minced

1 teaspoon dried oregano

1 tablespoon chopped fresh parsley

1 cup grated Parmesan cheese, divided

1 1/2 cups milk

1/2 cup butter

1/2 cup all-purpose flour

1/2 teaspoon ground black pepper

2 cups chicken broth

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1/4 cup grated Parmesan cheese for topping

4 cups shredded mozzarella cheese, divided

9 lasagna noodles

Method:

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.