Saturday, December 17, 2011


Time crunching during the holidays can make for stressful days. My husband has been helping me with dinner lately. This week I was grateful for extra time to get things done while he made this delicious recipe I found online. We changed some things in the end to suit our tastes. Dinner was wonderful and life is good!


  • lasagna noodles--"no boil" lasagna noodles are the best choice!!!
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat---use a store bought rotisserie chicken--shredded is better
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained (squeeze the water out of the spinach)
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated Parmesan cheese for topping


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  3. Mix Ricotta cheese with spinach in a separate bowl.
  4. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish that has been sprayed with oil. Layer one layer of noodles, then 1/2 of the ricotta mixture, and all of the chicken. Arrange another layer of noodles over the chicken, then 1/3 of the sauce mixture, the rest of ricotta mixture, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Spread remaining sauce evenly over this. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  5. Bake for approximately 1 hour; check for noodle softness with a knife.

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