Chicken Lasagna in White Sauce

 Made White Creamy Chicken Lasagna for the first time. Enjoyed making it with my Keerthikutty. Will I make it again? I may...

Ingredients

( For a 9 * 13-inch pan)

Chicken Breast Shredded - 2 

Lasagna Noodles - 9

White Onions - 1

Garlic Cloves  - 3 

Baby Spinach ( Optional) - a small bag

Flour - 1/3 cup

Butter unsalted - 4 tablespoons

Chicken Broth - 2 and a half cups

Half and Half - 1 and a half cups

Ricotta Cheese - 15 ounce

Mozzarella Cheese - 2 cups ( move aside 1 cup for the topping)

Egg - 1

Parmesan Cheese - 1/4 cup

Parsley - 1/4 cup chopped.

Salt

Method:

1. Boil the noodles, drain, and leave them in cold water to avoid further cooking and sticking together. The noodles should be cooked al dente.
2. Sauté Onions, add 4 tablespoons butter.
3. Add 1/3 cup flour, and stir till flour is slightly golden or about 3 minutes.
4. Stir in 2 and a half cups of chicken broth.
5. Stir in 1 and a half cups of half and half.
6. Season the sauce with 2 tsp of sea salt.
7. Add half a teaspoon of black pepper.
8. Stir until smooth and let it come to a simmer, until a light gravy consistency.
9. Stir in the garlic cloves.
10. Add the Chopped spinach
11. Stir to combine and turn off when the spinach is wilted.
12. Set that aside to cool slightly.

Ricotta Cheese Sauce:Combine the Ricotta Cheese, Mozzarella Cheese, one large egg, Parmesan Cheese, and Parsley.

Final Steps:

1. Preheat the oven to 375 degrees Fahrenheit.
2. 9*13 Casserole dish. Spread the Spinach sauce at the bottom of the dish. Three noodles in a layer, the overlap is alright.
3. Spread half of the ricotta mixture over the noodles. Spoon it 9 times (3*3) and then spread.
4. Top that with half of the shredded chicken.
5. Over the Shredded chicken, ladle 1/3 of the spinach sauce.
6. Repeat the process.
7. The last layer on top will be the spinach sauce and top it off with the one cup of mozzarella cheese saved.
8. Cover with foil and bake. Leave toothpicks poked in so that the foil does not cover the cheese layer.
9. Seal tight.
10. Bake it at 375 degrees Fahrenheit, for 45 minutes.
11. Last 2-3 minutes, broil it on high to brown the cheese, uncovered.

Let it rest for 15 minutes before you dig into it.