Chicken & Spinach Lasagna
by Brittany Ray, adapted from Hidden Ponies
Prep Time: 20 minutes
Cook Time: 40 minutes
Keywords: bake boil entree chicken spinach pasta mozzarella cheese Italian
Ingredients (serves 6)
- 9 lasagna noodles, not oven ready
- 1/2 cups butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 cups chicken broth
- 1 1/2 cups milk (I used organic skim)
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese, divided, plus additional for topping
- 1 tsp. basil
- 1 tsp. oregano
- 1/2 tsp. ground pepper
- 2 cups cooked chicken, cut into bite sized pieces
- 10 oz. frozen chopped spinach, thawed and drained
- 1 tbs. chopped parsley
Preheat oven to 350 degrees.
In a large pot, bring water to a boil. Place noodles into boiling water and cook for 8-10 minutes. Drain and rinse with cold water, set aside.
Over medium heat, melt butter in a large saucepan. Cook onion and garlic in butter until tender. Stir in flour and salt. Simmer until bubbly.
Mix in the broth and milk. Boil stirring continuously for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup of the parmesan cheese. Sprinkle in the basil, oregano and pepper. Remove from heat and set aside.
In a 9 x 13 casserole dish, spread 1/3 of the sauce mixture on the bottom. Layer with 3 of the noodles and all of the chicken.
Layer 3 more noodles over the chicken. Then spread 1/4 of the sauce, spinach and remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese.
Arrange the remaining 3 noodles over the cheese and spread remaining sauce evenly over the noodles.
Sprinkle with parsley and the remaining parmesan cheese.
Bake for 35 – 40 minutes. Let stand 5 minutes before cutting and serving.
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