689987 chicken-cheese lasagna

Yield: 6 servings

Measure Ingredient
½ cup Margarine or butter
2 Cloves garlic, crushed
½ cup All-purpose flour
1 teaspoon Salt
2 cups Milk
2 cups Chicken broth
2 cups Shredded Mozzarella cheese (about 1/2 c.)
½ cup Grated Parmesan cheese
1 medium Onion, chopped (about 1/2 c.)
1 teaspoon Dried basil leaves
½ teaspoon Dried oregano leaves
¼ teaspoon Pepper
8 ounces Uncooked lasagna noodles (9 or 10 noodles)
2 cups Creamed cottage cheese (16 oz.)
2 cups Cut-up cooked chicken
2 (10 oz. each pkgs. frozen chopped spinach, thawed and well drained
½ cup Grated Parmesan cheese

Heat margarine in 2 quart saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat; stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, ½ cup Parmesan cheese, the onion, basil, oregano, and pepper. Cook over low heat, stirring constantly, until Mozzarella cheese is melted. Spread ¼ of the cheese sauce (about 1½ cups) in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread half of the cottage cheese over noodles. Repeat with ¼ of the cheese sauce, 3 or 4 noodles and remaining cottage cheese. Top with chicken, spinach, ¼ of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with ½ cup Parmesan cheese. Bake uncovered in 350 degree oven until noodles are done, 35 to 40 minutes. Let stand 15 minutes before cutting.

Submitted By BARRY WEINSTEIN On 03-03-95

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