Chicken & White Cheese Lasagna

Warm cheesy layers of pasta, garlicky sauce and moist chicken...is your mouth watering yet? 
This is comfort food at its finest.

This Chicken & White Cheese Lasagna is such a delicious dish and can easily be assembled the day before you need it, refrigerated, and then baked the next day. It is bursting with flavor and don't be surprised if people ask for seconds. 

Mozzarella, Parmesan, ricotta cheese, and a homemade cheese sauce is what takes this dish right over the cheesy top. There's some spinach hidden in there too, just to make you feel not quite as guilty lol. 

Serve this with a piece of garlic bread and a big green salad and you'll have a delicious dinner, plus your house will smell amazing!

I was inspired by a recipe I found on Pinterest. I made it and decided it needed a little more flavor. So now I punched up the flavor to make it my own. Here's the original recipe link I pinned.

Here is my recipe for 
Chicken & White Cheese Lasagna 

Here's everything you'll need:

Bring a large pot of salted water to boil and cook noodles for about 8 minutes. 

Drain, separate, and sit aside.

Melt 1 cube of butter in a medium pan over medium heat.

Add onions & garlic to butter and simmer until tender, stirring occasionally.

Add salt and flour and cook 1-2 minutes, stirring constantly.

Add chicken broth and half & half, bring to a boil, add in Italian seasoning, basil, oregano, parsley and black pepper, stir constantly and simmer 2 minutes or until smooth.

Remove from heat and stir in 2 cups of mozzarella and 1 cup Parmesan.

Spread 1/3 of the cheese sauce on the bottom of a 9x13 baking dish.

Layer 3-4 noodles on top of the sauce, then 1 cup shredded chicken, 1 cup ricotta, 3 oz spinach, 1/3 of the mozzarella and Parmesan. Add 3-4 more noodles followed by another 1/3 of the cheese sauce, then rest of the shredded chicken, ricotta and spinach, 1/3 of the mozzarella and Parmesan.

Add the rest of the noodles and the rest of the sauce and cheese.

Sprinkle with a little parsley and bake for 30-40 mints in a preheated 350 degree oven. 

Remove from oven and let it stand about 5 minutes. 

Cut, serve and enjoy :)

Ingredients:

• 9-12 lasagna noodles, boiled and drained
• 1/2 cup butter
• 1 whole medium onion, chopped (I used a purple onion)
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth (one 15oz can)
• 1 3/4 cups half & half
• 2 cups ricotta cheese
• 4 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3/4 teaspoon each, Italian seasoning, dried basil, dried oregano & dried parsley
• 1/2 teaspoon black pepper
• 2 cups cooked, shredded chicken (I used a rotisserie chicken)
• 6 oz frozen chopped spinach, thawed and drained well

Directions:

1. Bring a large pot of salted water to boil and cook noodles for about 8 minutes. Drain, separate, and sit aside.
2. In a medium sized pan melt 1 stick of butter (1/2 cup) over medium heat and add the onions and garlic, simmer until tender, stirring occasionally.
3. Add salt and flour and cook 1-2 minutes, stirring constantly
4. Add chicken broth and half & half, bring to a boil, add in Italian seasoning, basil, oregano, parsley and black pepper, stir constantly and simmer 2 minutes or until smooth. 
5. Remove from heat and stir in 2 cups of mozzarella and 1 cup Parmesan.
6. Spread 1/3 of the cheese sauce on the bottom of a 9x13 baking dish.
7. Layer 3-4 noodles on top of the sauce, then 1 cup shredded chicken, 1 cup ricotta, 3 oz spinach, 1/3 of the mozzarella and Parmesan.
8. Add 3-4 more noodles followed by another 1/3 of the cheese sauce, then rest of the shredded chicken, ricotta and spinach, 1/3 of the mozzarella and Parmesan.
9. Add the rest of the noodles and the rest of the sauce and cheese.
10. Sprinkle with a little parsley and bake for 30-40 mints in a preheated 350 degree oven.
11. Remove from oven and let it stand about 5 minutes.
12. Cut, serve and enjoy :)

*You can also add red pepper flakes, mushrooms, bacon, bell pepper, zucchini. Make it to your liking :) You can also use, zucchini noodles, rice noodles, corn starch, and low fat milk and cheese to cut back on the carbs, gluten, calories, and fat content.