Cheesy Chicken Lasagna
- Reviews 1
Ready In: 2 hrs 15 mins
Serves: 9
Ingredients
- 4 boneless skinless chicken breasts
- 1 pinch cilantro
- 1 pinch rosemary
- 12 whole wheat lasagna noodles
- 1 (10 ounce) can chicken broth
- 1 cup milk
- 1⁄4 cup flour
- 1 lb ricotta cheese
- 8 ounces cream cheese
- 1⁄2 lb sliced mushrooms
- 1 cup diced onion
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄2 red pepper, sliced
- 1 lb shredded mozzarella cheese
- 2 cups loosely packed spinach leaves
Directions
- Sprinkle chicken with cilantro& rosemary then bake@350F for 45 min.
- Remove from oven, let cool and slice.
- Set aside.
- Cook lasagna noodles to al dente.
- Run under cold water and set aside.
- Heat butter in skillet, saute mushrooms and set aside.
- Heat olive oil on medium high in sauce pan, saute onions till translucent (about 5 min.) Add in flour and cook for 1 min.
- Add in broth, milk, ricotta, cream cheese basil& oregano.
- After all is melted lower heat and simmer about 10- 15 min.
- Spoon a ladle of the cheese sauce into 9x13 baking pan.
- Place 4 lasagna noodles.
- Spread sliced chicken and spinach leaves, cover with half the cheese sauce.
- 4 more lasagna noodles.
- The next layer is the mushrooms, peppers and the mozzerella except about a cup.
- Spoon about half the remaining sauce.
- 4 more lasagna noodles.
- Spread the remaining sauce and mozzerella on the top level.
- Bake@350F for 45 min.
- Let stand 5 minutes before cutting.
- Enjoy with a glass of burgundy.
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