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White Chicken Lasagna

Made With


  • 9 lasagna noodles
  • 4 tablespoons butter
  • 1/2 cup chopped white or yellow onion
  • 2 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 cup low-sodium chicken broth
  • 2 1/2 cups milk
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cups Frigo® Ricotta Cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10-ounces each) packages thawed frozen chopped spinach, squeezed dry
  • 2 cups Frigo® Mozzarella Cheese, shredded
  • 1 1/2 cups Frigo® Fresh Grated Parmesan Cheese, divided
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup Frigo® Fresh Grated Parmesan Cheese, for topping


Preheat the oven to 350ºF.

In a large pot, cook the lasagna noodles as directed on the package. Rinse with hot water and drain.

Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic in the butter and saute until translucent, about 1 minute. Stir in the flour and salt and cook for 1 minute. Add the broth and milk and bring to a boil, stirring constantly, for 1 minute. Add the basil, oregano and black pepper. Remove the mixture from the heat and set aside.

Spread 1/3 of the sauce mixture in the bottom of a buttered 9x13-inch baking dish. Layer with 1/3 of the noodles, the Frigo® Ricotta Cheese and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, the Frigo® Mozzarella Cheese and 1 cup of the Frigo® Parmesan Cheese. Arrange the remaining noodles over the cheese and spread the remaining sauce evenly over the noodles. Sprinkle with parsley and the remaining Frigo® Parmesan Cheese.

Bake for 35–40 minutes, until heated through and the cheese is melted.

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