Name: Chicken Lasagna with Italian Herb White Sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 60 g (4 tbsp) butter; 60 g (4 tbsp) plain/all-purpose flour; 600 ml milk; 120 ml hot chicken stock; 120 ml (8 tbsp) double/heavy cream; 1 tsp onion powder – or use 2 cloves garlic minced; ½ tsp dried thyme or Italian seasoning; ½ tsp mustard powder (optional); Salt and white pepper to taste; A pinch of ground nutmeg (optional); 500 g (3 US cups / 3 UK cups) cooked, shredded or diced chicken; ¼ tsp black pepper; ½ tsp Italian seasoning; ¼ tsp of paprika; 9–12 lasagna noodles (pre-cooked or no-boil); 200–250 g (7–9 oz) fresh spinach or 150–200 g (5–7 oz) frozen spinach - or more!; A pinch of ground nutmeg (optional); 1/2 tbsp lemon juice (optional); 150 g (1½ US cups / 1½ UK cups) grated mozzarella; 100 g (1 US cup / 1 UK cup) grated cheddar or provolone; 60 g (½ US cup / ½ UK cup) grated Parmesan; 150 g (5 oz / ⅔ cup) ricotta or cottage cheese (optional); ½ tsp Italian seasoning; 1 tbsp fresh chopped parsley or basil (plus extra for garnish)

Ingredients

24 ingredients

Adjust servings

Servings: 63 to 12

Ingredients update with servings

Method

3 steps

Preheat the Oven: 180°C (350°F)
Grease a 33 x 23 cm (13 x 9 inch) baking dish.
Cover with foil and bake for 25 minutes. Uncover and bake 15–20 minutes more until golden and bubbling.