Creamy Baked Chicken and Spinach Lasagna

Instructions

1. 1

   Preheat the oven to 350°F. In a large saucepan, sauté the onion in butter until tender. Add the garlic and cook for one minute. Stir in the flour and salt until well incorporated. Cook until bubbly. Gradually stir in the broth and milk, bringing the mixture to a boil. Cook, stirring, for one minute or until thickened.

2. 2

   Remove the pan from heat and stir in 2 cups of the mozzarella, 1/2 cup of the Parmesan cheese, basil, oregano, and white pepper. Set the cheese sauce aside.

3. 3

   In a large bowl, combine the ricotta cheese, parsley, and remaining 2 cups of mozzarella cheese.

4. 4

   Spread one-quarter of the cheese sauce into a greased 13x9-inch baking dish. Layer with 3 lasagna noodles, half of the ricotta mixture, half of the spinach, and half of the cubed chicken. Repeat the layers, adding noodles, ricotta mixture, spinach, and chicken. Top with the remaining 3 noodles and cheese sauce. Sprinkle the remaining 1/2 cup of Parmesan cheese on top.

5. 5

   Bake, uncovered, for 35 to 40 minutes, until the sauce is bubbly and the lasagna is heated through. Let the lasagna stand for 15 minutes before slicing and serving.