Creamy Chicken Lasagna Sauce (Print Version)
# Ingredients:
01 -
12 lasagna noodles
02 -
2 cups cooked chicken, shredded
03 -
2 cups ricotta cheese
04 -
2 cups shredded mozzarella cheese
05 -
1 cup grated Parmesan cheese
06 -
3 cups spinach, chopped
07 -
4 cups milk
08 -
1/2 cup all-purpose flour
09 -
1/2 cup butter
10 -
3 cloves garlic, minced
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried oregano
13 -
Salt, to taste
14 -
Pepper, to taste
15 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 -
Cook the lasagna noodles according to package instructions. Drain and set aside.
03 -
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
04 -
Stir in the flour and cook for another minute, until slightly browned. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
05 -
Add the dried basil, dried oregano, salt, and pepper to the sauce. Stir to combine, then remove from heat.
06 -
In a large bowl, mix the shredded chicken, ricotta cheese, chopped spinach, and 1 cup of the mozzarella cheese.
07 -
Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce. Spread 1/3 of the chicken mixture over the noodles, followed by another layer of white sauce. Repeat the layers two more times, ending with a layer of noodles and the remaining white sauce.
08 -
Sprinkle the top with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.
09 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
10 -
Let the lasagna cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving.