|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Garlic||2 Clove (10 gm), minced|
|Flour||1⁄2 Cup (8 tbs)|
|Half and half||2 Cup (32 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Onion||1 , finely chopped|
|Lasagna noodles||8 Ounce (Cooked And Drained)|
|Ricotta cheese||2 Cup (32 tbs)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Frozen chopped spinach||20 Ounce (2 Package)|
Melt the butter in a large saucepan.
Add the garlic, flour and salt; cook until bubbly, stirring constantly.
Remove from heat.
Stir in the half and half and chicken stock.
Return to heat and bring to a boil.
Boil for 1 minute, stirring constantly.
Add the mozzarella cheese, half the Parmesan cheese and the onion.
Reduce heat to low and cook until cheeses melt, stirring constantly.
Remove from heat.
Spread 1/4 of the cheese mixture in a 9x13 inch baking dish.
Layer 3 or 4 noodles, half the ricotta cheese, 1/4 of the cheese mixture, another 3 or 4 noodles and the remaining ricotta cheese over the first cheese layer.
Layer the chicken, spinach, another 1/4 of the cheese mixture, another 3 or 4 noodles and the remaining cheese mixture over the second cheese layer.
Top with the remaining 1/2 cup Parmesan cheese.
Bake, covered tightly with foil, at 350 degrees for 35 to 40 minutes.
Turn off oven heat.
Let stand in the hot oven without opening the oven door for 15 minutes.
Remove from oven and let stand for 5 minutes before serving.
Serving size: Complete recipe
Calories 5249 Calories from Fat 2756
% Daily Value*
Total Fat 313 g481.4%
Saturated Fat 186.3 g931.7%
Trans Fat 0 g
Cholesterol 973.1 mg324.4%
Sodium 7017 mg292.4%
Total Carbohydrates 311 g103.7%
Dietary Fiber 24.7 g98.8%
Sugars 29.6 g
Protein 312 g623.3%
Vitamin A 1239.2% Vitamin C 296.5%
Calcium 470.4% Iron 156%
*Based on a 2000 Calorie diet