Ingredients
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12 Lasagna Noodles
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2 tablespoons Olive Oil
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1 Onionchopped
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1 tablespoon Garlic Clovesminced
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1 cup Chicken Broth
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2 tablespoons Flour
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2 cups Heavy Cream
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2 cups Baby Spinach
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2 cups Ricotta Cheese
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2 cups Mozzarella Cheeseshredded
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1/4 cup Parmesan Cheesegrated
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1 Egg
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1/4 cup Fresh Parsleychopped
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3 cups Shredded Chicken
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to taste Salt
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1 teaspoon Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready. Cook the lasagna noodles according to the package instructions and keep it aside on a tray for using it later. |
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2
Done
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Heat oil in a large saucepan, add onion and garlic and sauté until fragrant, about 2 minutes. Stir in chicken broth and flour and whisk until smooth and uniform. |
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3
Done
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Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer about 5-8 minutes. Add the black pepper. Remove from heat and stir in spinach. Set aside. |
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4
Done
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In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside. |
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5
Done
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Evenly spread ½ cup of the sauce in a 9x13 baking pan. Place 3 lasagna noodles over the sauce. Spread ⅓ of the sauce over the noodles. Sprinkle half the shredded chicken over the sauce. Spread ¼ of the cheese mixture on top. Add another layer of 3 lasagna noodles. Spread half of cheese mixture on top. |
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6
Done
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Add another layer of 3 lasagna noodles. Spread ⅓ of the sauce over the noodles. Sprinkle remaining half of shredded chicken over the sauce. Spread remaining ¼ of the cheese mixture on top. Add remaining 3 lasagna noodles. Add remaining ⅓ sauce on top. Top with remaining cup of mozzarella. |
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7
Done
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Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and cook further for 20-25 minutes until the cheese is melted. Remove from the oven and garnish with more parsley. |
