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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 9 | noodles | (2 pkg) lasagna noodles, whole wheat | 1/2 | cup | Butter, light, Land o lakes | 1 | large | Onion, chopped | 1 | clove | garlic minced | 1/2 | cup | flour, Gluten free all purpose mix | 1 | teaspoon | salt | 2 | cups | chicken broth or stock | 1 1/2 | cups | skim milk | 4 | cups, diced | Cheese, mozzarella, part skim milk, low moisture | 1 | cup, shredded | cheese, Parmigiano-Reggiano, grated | 1 | teaspoon | basil (dried) | 1 | teaspoon | oregano, dried | 1/2 | teaspoon | black pepper | 2 | cups | Ricotta Cheese, part skim | 1 | breast, bone removed | chicken breast, boneless, skinless, cubed | 2 | packages (10 oz) | Spinach, frozen, chopped, thawed and well drained | 1 | tablespoon | parsley, chopped | 1/4 | cup, diced | cheese, Parmigiano-Reggiano, grated |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. Boil noodles for 8 minutes and rinse with cold water | | 2 | melt butter over medium and cook onion and garlic in butter. Stir in flour and salt, simmer until bubbly. Mix in broth and milk and boil. Str in 2 cups of mozzarella cheese and 1/4 cup parmesan. Season with herbs. Remove from heat and set aside. | | 3 | Spread 1/3 of sauce on bottom of 9x13 pan. Layer noodles, ricotta, chicken. Repeat for three layers. |
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