White Lasagne

• 9 lasagna noodles, cooked
• 15 ounces ricotta cheese
• 34 lb farmer cheese, shredded
• 34 lb mozzarella cheese, shredded
• 1 12 lbs chicken breasts, boneless & skinless, cubed
• 2 teaspoons sausage seasoning
• 12 onion, chopped
• 8 garlic cloves, minced
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 2 tablespoons italian seasoning
• 12 cup milk
• 10 ounces frozen spinach, thawed

1. In pan, saute chicken, sausage seasoning, onion and garlic until chicken is cooked.
2. Stir in chicken broth, corn starch, italian seasoning, and milk and bring to a simmer until it begins to thicken.
3. Stir in spinach.
4. Line bottom of greased 9x13" pan with 3 lasagne noodles.
5. Top with 1/3 chicken mixture, & 1/3 ricotta cheese.
6. Top with 1/3 of the mozarella and farmer cheeses.
7. Repeat layers 2 more times, ending with cheeses.
8. Cover pan with foil.
9. Bake at 350 for 45 min - 1 hour.
10. Remove foil and bake for 10 more minutes until cheese is melted and bubbly.
11. Let sit for 10 minutes before serving.
12. *I use Rice Lasagne Noodles and Soy Milk.
13. You can substitute Cottage Cheese for the Ricotta and Cheddar for the Farmer Cheese if desired.
14. You can also substitute Tofu for Chicken.

lasagna noodles, ricotta cheese, farmer cheese, mozzarella cheese, chicken breasts, sausage seasoning, onion, garlic, chicken broth, olive oil, cornstarch, italian seasoning, milk, frozen spinach

Taken from www.food.com/recipe/white-lasagne-214218 (may not work)