White Cheese Chicken Lasagna (Allrecipes)

Just to start off, I made Tomato Florentine soup again tonight. It's such good soup! This time I used only beef broth (but totally vegetarian when vegetable stock is substituted!) We ate this lasagna last week. It's pretty tasty, but I used oil instead of butter so next time I'll use less flour. Lately for lasagna I have been using just regular curly pasta. But I just bought some lasagna noodles so I'll compare which one works better (although I'm flexible with pasta!)

It's a lengthy recipe:

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 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.
2. 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.
3. 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.
4. Bake 35 to 40 minutes in the preheated oven.

Recipe from www.allrecipes.com

Kitchen hint: Save time, energy and an extra pan to clean by not boiling your lasagna noodles. When ready to assemble, just layer the dried noodles in the same way you would if they were pre-cooked. The moisture from the sauce will be absorbed into the pasta. Just be careful to make sure the sauce contains enough liquid (be sure to check on it from time to time as it bakes, adding small amounts of water, if necessary).

Hint from ("http://www.cyber-kitchen.com/hints.htm")