One White Sauce to Slurp, Please
Easy White Sauce Lasagna that will have the kids and grown-ups licking the bowl clean on Easter.
whole Lasagna sheets
cooked and drained
shredded mozzarella cheese
grated Parmesan cheese
Dried Basil And Oregano
Salted Cubed Chicken
package Fresh Spinach
Cup Parmesan Cheese
Tablespoon Chopped Fresh Parsley
Meanwhile, melt the butter in a large saucepan over medium heat.
Cook the onion and garlic in the butter until tender, stirring.
Stir in flour slowly and then salt; simmer until bubbly.
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.
Add the basil, oregano and ground black pepper.
Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish.
Layer with 1/3 of the lasagna sheets, and all the ricotta and the chicken.
Arrange 1/3 of the lasagna 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.
Arrange remaining sheets over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake for 35 to 40 minutes in the preheated oven.
Let stand 5 minutes before cutting and serving.
Serve with Toasted Garlic Bread.