Ingredients:
4 boneless skinless chicken breasts
1 pinch cilantro
1 pinch rosemary
12 whole wheat lasagna noodles
1 (10 ounce) cans chicken broth
1 cup milk
1/4 cup flour
1 lb ricotta cheese
8 ounces cream cheese
1/2 lb sliced mushrooms
1 cup diced onions
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
1/2 red peppers, sliced
1 lb shredded mozzarella cheese
2 cups loosely packed spinach leaves
Directions:
Sprinkle chicken with cilantro& rosemary then bake@350F for 45 min.
Remove from oven, let cool and slice.
Set aside.
Cook lasagna noodles to al dente.
Run under cold water and set aside.
Heat butter in skillet, saute mushrooms and set aside.
Heat olive oil on medium high in sauce pan, saute onions till translucent (about 5 min.) Add in flour and cook for 1 min.
Add in broth, milk, ricotta, cream cheese basil& oregano.
After all is melted lower heat and simmer about 10- 15 min.
Spoon a ladle of the cheese sauce into 9×13 baking pan.
Place 4 lasagna noodles.
Spread sliced chicken and spinach leaves, cover with half the cheese sauce.
4 more lasagna noodles.
The next layer is the mushrooms, peppers and the mozzerella except about a cup.
Spoon about half the remaining sauce.
4 more lasagna noodles.
Spread the remaining sauce and mozzerella on the top level.
Bake@350F for 45 min.
Let stand 5 minutes before cutting.
Enjoy with a glass of burgundy.
Servings: 9
Time preparation: 45 min.
Time total: 135 min.