My Taste of Home cookbook is probably the best cookbook I own. I received it as a birthday present from my mother-in-law and it has yet to disappoint. This recipe was no different. It was a nice change from our normal lasagna and the cream sauce was perfect! If you are having company over this is a perfect dish to serve!
1 medium onion, chopped
1 garlic clove,minced
1/2 cup butter
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 tsp each dried basil oregano
1/2 tsp pepper
15 oz ricotta cheese
1 tbsp minced parsley
9 lasagna noodles, cooked and drain
2 packages, 10 oz each, frozen spinach thawed and well drained
2 cups cubed cooked chicken
In a saucepan, saute onion and garlic in butter til tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly; boil for 1 minute. Stir in 2 cups of mozzarella, 1/2 cup of parmesan cheese, basil oregano and pepper; set aside. In a bowl combine ricotta cheese, parsley and remaining mozzarella; set aside. Spread a quarter of the cheese sauce into a greased 13x9x2 in baking dish; cover with 3 noodles.
Top with half of the ricotta mixture, half of the spinach and half of the chicken. Cover with a quarter of cheese sauce and three noodles. Repeat layers of ricotta mixture, spinach, chicken and cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining parmesan over all. Bake, uncovered, at 350º for 35 to 40 minutes. Let stand 15 minutes before cooking. Yields 12 servings.