Spinach Chicken Lasagna

For those of you who long for your lasagna, I found a recipe that doesn't use tomatoes! This mouth-watering dish has even been said to be better than the traditional tomato version. I highly suggest trying this lasagna, it will not disappoint.

Spinach Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1/2 cup leeks, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

• Preheat oven to 350 degrees.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain.
• Melt the butter in a large saucepan over medium heat. Cook the leeks 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 9x13 inch baking dish.
• Layer with 1/3 of the noodles, the ricotta, and the chicken.
• Arrange 1/3 of the noodles 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 noodles over cheese, and spread remaining sauce evenly over noodles.
• Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes.