Ingredients
The following ingredients have 10 Servings
- 1/4 cup butter
- 2 tablespoons oil
- 1 medium onion, chopped
- 2 or 3 garlic cloves, minced
- 1/2 cup flour
- 1 teaspoon salt
- 1 cup chicken broth
- 1 cup milk or evaporated milk
- 1/2 cup white wine or chicken broth
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
- 1 12 oz jar Alfredo sauce
- 1 3 ounce package cream cheese, cubed
- 1 10 oz can cream of chicken soup
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon white pepper
- 1 teaspoon herbs de provence
- 3 cups cubed cooked chicken
- 1 15 ounce carton ricotta cheese
- 1 1/2 cups shredded Montery Jack cheese
- 1/4 cup minced flat-leaf Italian parsley
- 1 9 ounce package oven ready lasagna noodles
- 1 10 ounce package frozen spinach, thawed and drained well
- 1 cup frozen chopped broccoli, thawed and drained well
Instruction
- In a saucepan, melt butter over medium heat. Stir in oil. Saute onion and garlic until tender. Stir in flour and salt; cook until bubbly. Gradually stir in chicken broth, milk and wine. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 2 cups shredded mozzarella cheese, 1/2 cup Parmesan cheese, Alfredo sauce, cubed cream cheese, cream of chicken soup, basil, oregano, white pepper and herbs de provence, stir until cheese is melted. Stir in chicken, remove from heat and set aside.
- In a medium bowl, combine ricotta cheese, shredded Montery Jack cheese and parsley, set aside.
- Spread one-quarter of the cheese/chicken mixture into a lightly greased 13 x 9 x 2-inch baking dish; cover with one-third of the noodles. Top with 1/3 of the cheese/chicken mixture, ricotta mixture, half of the spinach/broccoli, and 1 cup mozzarella cheese.
- Repeat layers noodles, cheese/chicken, ricotta mixture, spinach/broccoli, mozzarella cheese. Top with remaining noodles and remaining cheese/chicken mixture. Sprinkle with remaining Parmesan cheese and any remaining cheeses.
- Bake, covered at 350 degrees for 30 minutes. Uncover and continue to bake an additional 30 minutes. Let stand 10 to 15 minutes before cutting.
