On Tap Oil & Vinegar Recipe Detail

White Sauce Lasagna

Ingredients:

• 9 lasagna noodles
• 1/4 cup Spicy Calabrian Pesto Olive Oil
• 1/4 cup Oregano Olive Oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup all-purpose flour
• 1 tsp salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 tsp dried basil
• 1/2 tsp ground black pepper
• 2 cups ricotta cheese
• 2 cups cooked chicken, cubed
• 2 (10 oz) packages frozen chopped spinach, thawed and drained
• 1 Tbsp fresh parsley, chopped
• 1/4 cup Parmesan cheese, grated, for topping

Directions:

Preheat oven to 350°F. Bring large pot of lightly salted water to boil. Cook lasagna noodles in boiling water 7-8 minutes. Drain and rinse with cold water.

In sauce pan over medium heat, add Pesto and Oregano Olive Oils, onion, garlic, and cook until tender, stirring frequently. Stir in flour and salt, and simmer until bubbly. Add broth and milk. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil and ground black pepper. Remove from heat and set aside.

Spread 1/3 sauce mixture in bottom of 9"x13" baking dish. Layer 1/3 noodles, ricotta, and chicken. Arrange 1/3 noodles over chicken and layer with 1/3 sauce mixture, spinach, and remaining 2 cups mozzarella cheese & 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35-40 minutes.