Chicken and spinach lasagna with a creamy white cheese sauce

Servings: 2 pax

Ingredients:

1-1/2 lasagna sheets

1 tablespoon butter

1 onion, chopped

1 clove garlic, minced

1 tablespoon all-purpose flour
1/3 cup chicken broth

salt to taste
1/4 cup milk

2/3 cup shredded mozzarella cheese, divided

2 tablespoons grated Parmesan cheese, divided

Dried basil, oregano, ground black pepper (as per taste)
1/3 cup ricotta cheese
1/3 cup cubed, cooked chicken meat

chopped spinach, thawed and drained

1/2 teaspoon chopped fresh parsley

2 teaspoons grated Parmesan cheese for topping

How to cook:

1. Preheat oven to 175 degrees C. Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in mozzarella cheese and Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a baking dish. Layer with 1/3 of the lasagna sheet, the ricotta, and the chicken. Arrange lasagna over the chicken, and layer with the sauce mixture, spinach, and the remaining mozzarella cheese Parmesan cheese. Arrange remaining lasagna over cheese, and spread remaining sauce evenly. Sprinkle with parsley and Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.