Cheesy Chicken White Lasagna

Serves: Six | Prep: 20 min | Cook: 55 min

Ingredients:

Cheesy Chicken Lasagna:
Chicken:
1 1/2 lb skinless, boneless chicken breasts
1 cup chicken stock

Filling:
10 oz frozen spinach, thawed and drained
1 cup ricotta cheese
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh basil, finely chopped
1 tsp fresh thyme, minced
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

White Sauce (Bechamel):
3 Tbsp butter
2 garlic cloves, minced
3 Tbsp flour
2 1/4 cups whole milk
1/3 cup parmesan cheese, grated
1/2 tsp pepper

Lasagna:
12 lasagna sheets
1 cup mozzarella cheese, shredded

Directions:
Preheat oven 350F/180C.

Add chicken to a skillet with a lid. Pour stock over chicken and bring to the boil, lower heat, cover and simmer, 20 minutes. Using two forks shred chicken in the broth and set aside.

Make the filling by mixing spinach, ricotta cheese, fresh parsley, basil, thyme, mozzarella, and parmesan cheese together. Set aside.

To make the cheese sauce melt butter in a saucepan over medium low heat. Add garlic, cook, 2-3 minutes, until fragrant.  Add flour, whisk and cook, 1-2 minutes. Slowly add milk, whisking, until smooth. Cook mixture, 5-7 minutes, stirring constantly with a wooden spoon, sauce is done when you can trace a line across the back of the spoon, and the line remains visible. Take off the heat, stir in parmesan cheese and pepper.

To assemble add a few ladles of bechamel sauce onto the bottom of a 13X9-inch casserole dish. Place lasagna sheets on top, then ricotta mixture, shredded chicken, bechamel, sheets, ricotta, chicken, bechamel, sheets, ending with bechamel. Top with 1 cup mozzarella cheese. Bake, 25-30 minutes, until golden brown and bubbling. Let rest 10 minutes before cutting and serving.

Similar Recipe:
Pumpkin Lasagna