Classic Chicken Lasagna
Healthy recipes offer you Classic Chicken Lasagna, we hope you like it
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Servings: 12
Ingredients
- FOR THE SAUCE:
- 4 TABLESPOONS BUTTER
- 1/4 CUP FLOUR
- 2 CUPS MILK
- 1 CUP CHICKEN BROTH
- 2 TEASPOONS SALT
- 1/4 TEASPOON PEPPER
- 1 TEASPOON GARLIC POWDER
- 1/2 CUP PARMESAN CHEESE
- 2 TEASPOONS DRIED PARSLEY
- FOR THE LASAGNA:
- 1 PACKAGE LASAGNA NOODLES
- 32 OUNCES RICOTTA CHEESE
- 1/4 CUP GRATED PARMESAN CHEESE
- 2 EGGS
- 3/4 TEASPOON SALT
- 1/4 TEASPOON PEPPER
- 1 TEASPOON GARLIC POWDER
- 8 OUNCES FROZEN SPINACH THAWED AND DRAINED
- 3 CUPS SHREDDED COOKED CHICKEN
- 18 SLICES PROVOLONE CHEESE
Instructions
- EHEAT THE OVEN TO 350. COOK THE LASAGNA NOODLES ACCORDING TO THE PACKAGE DIRECTIONS, THEN DRAIN AND LET COOL.
- TO MAKE THE SAUCE, MELT THE BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. WHISK IN THE FLOUR, AND COOK 3-4 MINUTES, OR UNTIL GOLDEN BROWN AND BUBBLING. ADD THE MILK AND THE CHICKEN BROTH A LITTLE AT A TIME, WHISKING CONSTANTLY, AND BRING THE SAUCE TO A SIMMER. SIMMER UNTIL THICKENED. REMOVE FROM HEAT AND STIR IN THE SALT, PEPPER, GARLIC POWDER, PARMESAN, AND PARSLEY.
- TO MAKE THE FILLING, MIX TOGETHER THE RICOTTA, PARMESAN, EGGS, SALT, PEPPER, AND GARLIC POWDER. STIR IN THE SPINACH AND CHICKEN.
- TO ASSEMBLE, SPOON ABOUT 3/4 CUP OF SAUCE INTO THE BOTTOM OF A 9 X 13 BAKING DISH. ADD THREE LASAGNA NOODLES TO COVER THE BOTTOM, THEN SPREAD HALF OF THE CHICKEN FILLING OVER THE NOODLES. SPREAD SIX SLICES OF PROVOLONE OVER THE TOP, THEN SPOON 3/4 CUP OF SAUCE OVER THE CHEESE. REPEAT THE LAYERS AGAIN. TOP WITH THREE MORE NOODLES, THEN THE REMAINING SAUCE AND REMAINING SLICES OF CHEESE.
- BAKE 40-50 MINUTES, OR UNTIL THE SAUCE IS BUBBLING AND THE CHEESE IS MELTED AND LIGHTLY BROWNED. LET COOL 10-15 MINUTES BEFORE SERVING.
- DO YOU FIND THIS POST USEFUL ??? AND YOU WANT TO COME BACK TO THIS PAGE LATER ????, SAVE THIS PIN BELOW TO YOUR RECIPE BOARD ON PINTEREST !!!!