White 3 Cheese and Chicken Lasagna

White 3 Cheese and Chicken Lasagna
Serves 10
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 9 lasagna sheets of pasta
  2. 3 tablespoons canola oil
  3. 1 onion, minced
  4. 65g all purpose flour
  5. 1 teaspoon salt
  6. 650ml chicken stock
  7. 600ml whole milk
  8. 400g mozzarella cheese, shredded
  9. 200g parmesan cheese, grated
  10. 1 handful fresh basil
  11. 250g ricotta cheese
  12. 500g cooked chicken, cubed
  13. 200g frozen peas, thawed
  14. 200g frozen spinach, thawed
  1. Preheat oven to 350°F/175°C.
  2. Cook pasta according to package directions and cool in cold water, set aside on foil until ready to assemble lasagna. Brush with some olive oil so sheets do not stick to surface.
  3. Heat oil in a large skillet. Cook onion and garlic until the onions are softened. Stir in flour and salt until it begins to bubble.
  4. Add milk and broth and bring to a simmer. Stir in ½ the mozzarella cheese and ½ of the Parmesan cheese. Add in the fresh basil and a sprinkling of pepper. Remove from heat and set aside.
  5. Spread some sauce on bottom of 9x13 inch baking dish. Layer with 1/3 of the noodles, then ricotta, then chicken, peas and spinach. Repeat.
  6. Place last few noodles on top, spread last of the cheese sauce. Sprinkle with parsley and Parmesan cheese.
  7. Bake for 35 minutes at 350°F/175°C
  1. Fresh chopped parsley
  2. 4 tablespoons grated Parmesan
Chef Stuart O'Keeffe http://chefstuart.com/

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