White Chicken Lasagna with Spinach wineGlass.ai blueRibbonB.ai

This creamy white sauce gives a whole new meaning to lasagna

x3 x6 x9
½ cup butter, melted 1½c 3c 4½c
½ cup flour 1½c 3c 4½c
¾ t. salt 2¼t 4½t 2T + ¾t
¼ t. black pepper ¾t 1½t 2¼t
½ t. dried basil 1½t 1T 4½t
3 cups chicken broth 9c 18c 27c
3 cups cooked chicken, diced 9c 18c 27c
8 oz. lasagna noodles 24oz 48oz 72oz
2 cups cottage cheese 6c 12c 18c
1 egg, slightly beaten 3 6 9
1–10 oz. pkg. frozen chopped spinach, cooked and drained 3 6 9
½ lb. mozzarella cheese, thinly sliced 1½ lbs 3 lbs 4½ lbs
8 oz. fresh parmesan cheese, grated 24oz 48oz 72oz

Original Recipe Yield

10–12 servings

Cooking Day

Melt butter in a large saucepan; blend in flour, salt, pepper, and basil. Stir in chicken broth. Bring to boil, stirring constantly, until mixture is thickened. Remove from heat and add chicken. Cook and drain noodles according to package directions. Mix cottage cheese with beaten egg and set aside. Place one third of the chicken mixture into a lined 9 x 13 baking dish. Top with half the noodles, half the cottage cheese mixture, half the spinach, and half the mozzarella cheese. Repeat. Top with the last third of the chicken mixture. Sprinkle with parmesan cheese. Freeze, using foil and plastic wrap method.

Serving Day

Unwrap lasagna, return to original baking dish, and thaw completely. Bake 45 minutes at 375 degrees until bubbly. Remove from oven and let stand for 10 minutes prior to serving.