Thursday, January 27, 2011

White Cheese Chicken Lasagna

Honesty isn't always the best policy. Like when your finicky eater asks, "What's all the green stuff?" and everyone at the table simultaneousness replies, "Parsley". She didn't comment back but she didn't eat the green stuff either. Everyone else ate it all up and had seconds. It was delicious but how can anything with melted cheese not be. Perfect ending to a not so perfect day.
I will not complain about the cold because we all know I AM FREEZING. Today for some reason Scruffy decided he wasn't housebroken. Oy. Just like any toddler, right when you think "by George I think they got it" - they don't. The little goober wasn't even making an attempt to go to the door. Then he knew he was in the wrong and wouldn't come near me. Fun times? Not so much. If I wasn't shoveling snow I was mopping the kitchen floor. Horrible day. Thankfully Christopher came home tonight, dinner was comforting, a quick batch of brownies were made, followed by some much need cuddle time on the couch. Sigh. This day really wasn't that bad after all.
Recipe from All Recipes.
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9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 tsp salt
2 cups chicken broth
1-1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 oz) packages frozen chopped spinach, thawed and drained
1 tbsp chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Preheat oven to 350 ⁰F. 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 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

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