9 Lasagna sheets
½ Cup Butter
1 Onion (chopped)
1 Clove garlic (minced)
½ Cup Cake flour
1 tsp salt
500ml Chicken broth
1 ½ Cups milk
4 Cups Mozzarella cheese (shredded)
1 Cup Parmesan cheese (grated)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 Cups ricotta cheese
2 Cups cooked chicken meat (cubed)
250g spinach, (chopped, thawed and drained)
1 Tbsp parsley (chopped)
¼ Cup Parmesan cheese (grated)
Preheat oven to 180 C. Bring a large pot of lightly salted water to a boil.
Cook lasagna sheets in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
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 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
Season with the basil, oregano, and ground black pepper.
Remove from heat and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 23x33cm baking dish.
Layer with 1/3 of the sheets, the ricotta, and the chicken.
Arrange 1/3 of the sheets over the chicken, and layer with 1/3 of the sauce mixture,
spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining sheets over cheese and spread remaining sauce evenly over sheets.
Sprinkle with parsley and 1/4 cup Parmesan cheese
Bake 35 to 40 minutes in the preheated oven.