White Chicken Alfredo Lasagna

1. Preheat oven to 350ºF. Bring a large pot of salted water to boil, and add lasagna noodles. Add a little bit of olive oil to keep noodles from sticking together. Drain, rinse with cold water, and add a bit of olive oil again.

2. While the noodles are boiling, rinse and dry the spinach. Remove stems from spinach leaves. Add the olive oil to a large saucepan, and cook spinach until bright green and tender. Add salt to taste.

3. The last part you will need to make before putting the lasagna together is the white sauce. Start by melting the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender. 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, 1/4 cup Parmesan cheese, and sun-dried tomatoes. Season with basil, oregano, and ground black pepper (keep a bit of the fresh basil to sprinkle on top of the lasagna). Add more salt to taste, if desired. Remove from heat. Set aside about 1 cup of the sauce (enough for the top of the lasagna), then add the chicken to the rest.

4. You may layer however you want. I prefer to be especially liberal with the noodles and cheese. This is about how I ended up layering: Put a tiny bit of the chicken-less sauce on the bottom to keep from sticking, then start with a layer of noodles. Add ricotta, chicken sauce, spinach, cheese, noodles, and repeat until your pan is full. Finish with a layer of noodles, topped with the rest of the chicken-less sauce, and a hefty portion of mozzarella and Parmesan cheese. Sprinkle with fresh basil and parsley. Bake 35-40 minutes in the preheated oven. Enjoy!