Naismith Cookbook
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chicken, dinner

Chicken Lasagna

45 m

Prep Time

1 h

Cook Time

Ingredients
  • 12 lasagna noodles cooked and cooled
  • 4 cups cooked chicken
  • 3 cups vegetables cooked and cooled
  • 10 oz frozen chopped spinach defrosted and squeezed dry
  • 2 cups cottage cheese or ricotta cheese
  • 2 eggs
  • 2 tbsp parsley
  • 4 cups mozzarella divided
  • 2/3 cups shredded parmesan cheese
  • 1/3 cup butter
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups chicken broth
  • 4 oz chicken broth
  • 1 tsp dried basil
  • 1/2 tsp oregano
Instructions
  1. 1

    Preheat oven to 350 degrees fahrenheit

  2. 2

    To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.

  3. 3

    Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

  4. 4

    Once all of the liquid has been added, stir in cream cheese until melted.

  5. 5

    Remove from heat and add in 1/3 cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.

  6. 6

    Combine cottage cheese, eggs, parsley and spinach. Set aside.

  7. 7

    In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with 1/2 mozza, 1/4 cup parmesan and 1/3 of the sauce.

  8. 8

    Add another layer of noodles, chicken, cottage cheese mixture, sauce. Top with noodles and sauce. Cover and bake 40 minutes.

  9. 9

    Uncover, top with cheese and bake 20-30 minutes more.