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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 9 | noodles | lasagna noodles | 1/2 | cup | unsalted butter, cold | 1/2 | medium (2-1/2\" dia) | Onion, chopped | 2 | teaspoon | garlic minced | 1/2 | cup | flour unbleached | 1 | teaspoon | salt | 2 | cup | Chicken broths | 1 1/2 | cups | Capers Organics milk | 4 | cups, shredded | mozzarella cheese | 1 | cup | grated parmesan | 1 | teaspoon | basil | 1 | teaspoon | oregano | 1/2 | teaspoon | black pepper | 2 | cup | ricotta cheese | 1 | pound, raw | breast | 1 | package (10 oz) | frozen spinach | 1 | teaspoon | parsley flakes |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water. | | 2 | Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly. | | 3 | Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside. | | 4 | Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. | | 5 | Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional). | | 6 | Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving. |
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