Classic Chicken Lasagna
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
- Preheat 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.
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