(I forgot to take a real picture... so please forgive the ugly one below!)
Ingredients
9 lasagna noodles
1/2 cup butter
1 yellow onion, chopped
1 clove garlic, minced
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cup reduced fat milk
4 cups reduced fat shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon pepper
2 cups part skim ricotta cheese
2 cups chicken breast, cooked, cubed
10 oz frozen chopped spinach, thawed, drained
1 tablespoon fresh parsley
Directions
- Preheat the oven to 350 degrees F.
- Bring water to a boil and cook lasagna noodles according to package directions. Drain and rinse noodles with cold water.
- Melt butter in a large saucepan over medium heat and cook the onion and garlic until tender.
- Whisk in flour and salt and simmer until bubbly. Whisk in broth and milk.
- Bring to a boil while stirring constantly for 1 minute.
- Stir in 2 cups of shredded mozzarella and 1/2 cup of Parmesan.
- Season sauce with basil, oregano, and pepper. Remove from heat and set aside.
- Spread 1/3 of the sauce on the bottom of an 9 x 13 inch baking dish. Layer 3 lasagna noodles on top, then all of the ricotta cheese and chicken. Layer 3 more lasagna noodles over the chicken and add 1/3 of the sauce over top.
- Add spinach and remaining 2 cups of mozzarella cheese and 1/2 cup of Parmesan cheese. Add the 3 remaining lasagna noodle over the cheese and spread the rest of the sauce over top.
- Sprinkle with parsley and a little Parmesan.
- Bake lasagna for 35 minutes. Let stand for 5 minutes before serving.
You can find the original recipe here.
No comments:
Post a Comment