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17Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. butter
- 1/2 cup yellow onion (or chopped white)
- 2 cloves garlic (minced)
- 6 Tbsp. all-purpose flour
- 1 cup low sodium chicken broth
- 2 1/2 cups milk
- 3/4 tsp. dried basil
- 3/4 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 9 no boil lasagna noodles
- 2 cups part-skim ricotta cheese
- 3 cups cooked chicken
- 1 lb. mozzarella cheese (shredded, about 4 cups)
- 3 oz. Parmesan cheese
- 18 oz. baby spinach (each packages, roughly chopped)
- 1 Tbsp. fresh parsley (chopped)
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Reviews(2)
Micah B. 6 years ago
Delicious!! Thank you for sharing! I did a couple of things different...added 1 egg, parmesan, garlic salt and pepper to the ricotta. Also used frozen chopped spinach and added it to the sauce along with the chicken. If you like cottage cheese, I suggest mixing that in with ricotta as well. I topped with mozzarella and parmesan! I seasoned a bit more generously because the ricotta and spinach are quite bland. It turned out fantastic and grateful for the recipe!!
Takeyshia J. 6 years ago
This recipe was wonderful, but I realized that I didn't have any foil & did not want to risk drying it out, so I did this as a crockpot lasagna. I followed all of the same steps, but I cooked it on low in the slow cooker for about three hours. Turned out delicious!