White Lasagna with Chicken
Ingredients
9 lasagna noodles
1/2 c butter
1 small onion, chopped
1 clove garlic, minced
4 oz mushrooms, sliced
1 small zucchini, peeled and chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
1 lb fresh spinach
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c shredded mozzarella cheese, divided
1 c grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 c ricotta cheese
2 c cubed, cooked chicken
1 Tbsp fresh parsley, chopped
1/4 c grated Parmesan cheese for topping
Directions
1. Preheat oven to 350 degrees. Boil noodles on large pot of slightly salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Cook onion, garlic, mushrooms, zucchini, carrot and celery for 4 minutes. Stir in the spinach and cook another 2 to 4 minutes, until spinach is tender. Stir in flour and salt; simmer until bubbly. Mix in broth and milk; boil, stirring constantly, for 1 minute. Stir in 2 c mozzarella cheese and 1/4 c Parmesan cheese. Season with basil, oregano and ground black pepper. Remove from heat; set aside.
3. Spread 1/3 of sauce in bottom of 9x13 baking dish. Layer with 3 noodles, ricotta and chicken. Arrange 3 noodles over chicken, then later with 1/3 of sauce mixture, 2 c mozzarella cheese and 1/2 c Parmesan cheese. Arrange remaining noodles over cheese; spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 c Parmesan cheese.
4. Bake 40 to 45 minutes in preheated oven.
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