Ingredients
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
PREPARATION
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.
(Courtesy: www.allrecipes.com)