White cheese and chicken lasagna recipe

Ingredients

• 9 pieces lasagna noodles
• 1 chopped onion
• 1 minced clove garlic
• ½ cups butter
• 1 teaspoon salt
• 1½ cup of milk
• 2 cups chicken broth
• 2 cups shredded mozzarella cheese
• Additional 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese, divided
• ½ cups all-purpose flour
• 1 teaspoon dried oregano
• ½ teaspoons ground pepper
• 1 teaspoon dried basil
• 2 cups ricotta cheese
• 2 cups cooked cubed chicken
• 1 tablespoon chopped fresh parsley
• 1 package (10 ounces) frozen spinach

• ¼ cup Parmesan cheese

1. Thaw and drain frozen spinach, and chop, set aside.
2. Preheat oven at 350 degrees Fahrenheit.
3. In a large cooking pot, pour water and put a pinch of salt, bring to a boil.
4. Place lasagna noodles in the boiling water and cook for 8 to 10 minutes. Drain noodles and rinse with running water.
5. In a deep saucepan, melt the butter on medium heat. Sauté the garlic and onion, stir for 1 minute until tender. Add salt and flour, simmer mixture until bubbly.
6. Add chicken broth and milk, stir and cook for 1 minute. Add one-half cup of Parmesan cheese and two cups of mozzarella cheese.
7. Season mixture with ground black pepper, oregano and basil, remove from fire and set aside.
8. In a 9x13 inch baking dish, spread one third of the mixture. On top of the sauce, layer one-third of the noodles, followed by the ricotta cheese and the chicken.
9. Neatly arrange one-third of the lasagna noodles over the chicken.
10. Layer one-fourth of the sauce, followed by the spinach, and the remaining mozzarella cheese and one-half cup of the Parmesan cheese.
11. On top of the cheeses, place the remaining noodles and pour the remaining sauce on top of the noodles.
12. Sprinkle the parsley. You may add the ¼ cup Parmesan cheese if needed.
13. Bake lasagna for 35 to 40 minutes and let stand for 4 minutes before slicing. Serve!