A delicious lasagna made with chicken, spinach, broccoli, white cheese sauce and lots of shredded cheese.
In a saucepan, melt butter over medium heat. Stir in oil. Saute onion and garlic until tender. Stir in flour and salt; cook until bubbly. Gradually stir in chicken broth, milk and wine. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 2 cups shredded mozzarella cheese, 1/2 cup Parmesan cheese, Alfredo sauce, cubed cream cheese, cream of chicken soup, basil, oregano, white pepper and herbs de provence, stir until cheese is melted. Stir in chicken, remove from heat and set aside.
In a medium bowl, combine ricotta cheese, shredded Montery Jack cheese and parsley, set aside.
Repeat layers noodles, cheese/chicken, ricotta mixture, spinach/broccoli, mozzarella cheese. Top with remaining noodles and remaining cheese/chicken mixture. Sprinkle with remaining Parmesan cheese and any remaining cheeses.
Bake, covered at 350 degrees for 30 minutes. Uncover and continue to bake an additional 30 minutes. Let stand 10 to 15 minutes before cutting.
A wonderful and delicious alternative to a traditional lasagna recipe.