White Chicken Lasagna

So I’m sure there’s a million different ways to prepare lasagna, but this has to be one of my favorites.  This recipe came to me via the best Christmas present ever, “Tailgating Indy Style 2010 Cookbook.”  Thanks to Mr. & Mrs. Courthouse Canoodlers for driving all over the city just to get it.  And by the way, the automatic wine opener is so money – although it may be my new enabler.

Ingredients:

• 9 Lasagna Noodles
• ½ Cup Butter
• 1 White Onion, chopped
• 2 Cloves of Garlic, minced or pressed
• ½ Cup Flour
• 2 Cups Chicken Broth
• 1 ½ Cup of Milk
• 4 Cups of Mozzarella, divided
• 2 Cups Parmesan, divided
• 2 Cups of Ricotta Cheese
• 1 Teaspoon dried Basil
• 1 Teaspoon dried Oregano
• ½ Teaspoon ground Black Pepper
• 2 Cups cooked, cubed, or shredded Chicken
• 2 – 10oz. packages of frozen, chopped Spinach, thawed and drained

Source: Tailgating Indy Style 2010 Cookbook

Preparation:

            First, preheat your oven to 350 degrees and bring a large pot of slightly salted water to boil.  Cook the Lasagna Noodles for 8-10 minutes, drain and rinse them under cold water, then set aside.

            To make the sauce, melt the Butter in a large saucepan over medium heat.  Add the Garlic and Onion and cook until tender, stirring frequently.   

           Now go ahead and add in the flour and salt, and stir for about a minute.  Add the Chicken Broth and Milk and bring to a boil, stirring constantly. Next stir in 2 cups of the Mozzarella and ¼ cup of the Parmesan, until smooth. Season the sauce with the Basil, Oregano, and ground Black Pepper and set aside.

            In a 9X13 baking dish, spread 1/3 of the sauce mixture along the bottom.  Layer with 1/3 of the Lasagna Noodles, then the Ricotta and Chicken*.  (I choose to use rotisserie Chicken that I shredded – eliminating a step and I think it adds a depth of flavor!)  

            Arrange another 1/3 of the Noodles over that layer and top with 1/3 of the sauce, the drained Spinach and sprinkle with the remaining 2 cups of Mozzarella and ½ cup of Parmesan.  Arrange the remaining Noodles over the cheese layer and spread the remaining sauce and sprinkle with the last ½ cup of Parmesan.

            Bake the Lasagna for 35-40 minutes, until the Parmesan begins to turn a lovely golden brown.

            This dish is too good to be true!  It’s tasty, hearty and perfect for the cold winter months.  Bonus- it feeds a bunch and freeze very, very well.  C’est tres bon!