Millennium Post

White Cheese Chicken Lasagna


Butter ½ cup

Onion (chopped) 1

Garlic (minced) 1 clove

All-purpose Flour ½ cup

Salt 1 tsp

Chicken Broth 2 cups

Milk 1 ½ cup

Mozzarella Cheese (shredded) 4 cups

Parmesan Cheese (grated) 1 cup

Dried Basil 1 tsp

Dried Oregano 1 tsp

Ground Black Pepper ½ tsp

Ricotta Cheese 2 cups

Cooked Chicken Meat2 cubes (250g)

Frozen Spinach (Chopped) few leaves

Parsley (chopped) 1 tbsp


Preheat oven to 175oC. 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 ¼ cup Parmesan cheese. Season with the basil, oregano and ground black pepper. Remove from heat and set aside.

Spread ⅓ of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with ⅓ of the noodles, ricotta, and chicken. Arrange ⅓ of the noodles over the chicken, and layer with ⅓ of sauce mixture, spinach and the remaining 2 cups mozzarella cheese and ½ cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and ¼ cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.


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