Chicken Cheese Lasagna

Submitted by Nimz_

"I'm not sure where this recipe came from but it is absolutely wonderful. DH loves this and its a good way to get him to eat spinach."

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 6-8

ingredients

• 1⁄2 cup butter
• 4 garlic cloves, minced
• 1⁄2 cup all-purpose flour
• 1 teaspoon kosher salt
• 2 cups milk
• 2 cups chicken broth
• 2 cups shredded mozzarella cheese
• 3⁄4 cup grated parmesan cheese
• 1 medium onion, chopped (about 1/2 cup)
• 1 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1⁄4 teaspoon fresh ground pepper
• 8 ounces lasagna noodles (9-10 noodles)
• 2 cups cream-style cottage cheese
• 2 cups cut-up cooked chicken
• 1 (10 ounce) package chopped spinach, thawed and well-drained
• 1⁄2 cup grated parmesan cheese
• 1⁄4 cup grated parmigiano-reggiano cheese

directions

1. Heat butter in 2 qt saucepan over low heat until melted.
2. Add garlic.
3. Stir in flour and salt.
4. Cook, stirring constantly until bubbly.
5. Remove from heat and stir in milk and broth.
6. Heat to boiling, stirring constantly.
7. Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
8. Cook over low heat stirring constantly until cheese is melted.
9. Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
10. Spread 1/2 of the cottage cheese over noodles.
11. Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
12. Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
13. Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
14. Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
15. Let stand 10 minutes before cutting.

Reviews

[KeyWee]

You're right! This is absolutely delicious and I have been making it for years. It is from a cookbook I have called Betty Crockers Recipes for Today (1988). When I make this, I don't change a thing (and it IS a good way to sneak in the spinach - I love it but DH does not!). Thanks for posting - now I can add this to my shopping list right off of the Zaar!

 

[Greeny4444]

This was pretty good, and pretty easy to make. I made it around noon and refrigerated it, then we baked it around 5:30 p.m. I followed the ingredients exactly, and it tasted great. I used Barilla no-boil noodles, and there were no issues with them being too undercooked or anything. I gave it 4 stars because my lasagna turned out quite runny, even after letting it rest (after baking) for a bit - so I couldn't take a good picture to post! I think if I make this again I might try to reduce the liquid in it somehow. Also, I agree that sliced mushrooms would be a good addition, and maybe fresh spinach. Made for Fall PAC 2012.

 

[Sweet Baboo]

Very nice. I had ricotta to use up, so substituted it for the cottage cheese, and because of a helpful review I reduced the milk to 1 1/2 cups. The texture was perfect.

 

[Sydney Mike]

Very nice tasting casserole, & one that I'd be happy to make again! I usually shy away from recipes that include cooked spinach, but this turned out to be A GREAT LASAGNA! With a little tweaking, I could also make this into a veggie lasagna (to please my son & his wife ~ Me, I like it with the chicken)! Thanks for posting the recipe! [Tagged, made & reviewed in Went to the Market tag]

 

[Tiggrr]

I really enjoyed the taste of this dish. It did take me longer to prepare then noted but I had to cook the chicken and the noodles(my preference). The sauce was a bit runny so did let it sit out on the counter for a good 5min and was much better the next day warmed up. Unfortunately my picky family did not care for it, think it was the spinach. UPDATE I tried it with broccoli tonight and the only thing I forgot to buy at the store was the cottage cheese. I made it without and it turned out great, not running at all and the whole family loved it.