|1/4 Cup||INFUSED Spicy Calabrian Pesto Olive Oil|
|1/4 Cup||INFUSED Oregano Olive Oil|
|1 Medium||Onion, finely chopped|
|1 Clove||Garlic, minced|
|½ cup||All-Purpose Flour|
|2 Cups||Chicken Broth|
|1 ½ Cups||Whole Milk|
|4 Cups||Shredded Mozzarella Cheese|
|1 Cup||Grated Parmesan Cheese|
|1 tsp||Dried Basil|
|1/2 tsp||Fresh-Ground Black Pepper|
|2 Cups||Ricotta Cheese|
|2 Cups||Chicken Meat, diced and cooked through|
|2 pkgs||Frozen Chopped Spinach, thawed and drained|
|1 TBSP||Fresh Parsley, minced|
|¼ cup||Parmesan Cheese, grated|
Preheat oven to 350°
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 to 8 minutes. Drain, and rinse with cold water.
In sauce pan, heat INFUSED Spicy Calabrian Pesto Olive Oil and INFUSED Oregano Olive Oil. Add and sautee the onion and garlic over medium heat until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
Mix in the broth and milk. Bring to boil, stirring constantly and cook for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil 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 in the preheated oven.