Chicken Spinach Lasagna

Sauce:

4 tablespoons butter

1/2 cup chopped white or yellow onion

2 cloves garlic minced

6 tablespoons of  flour

1 cup low sodium chicken broth

2 1/2 cups milk

3/4 teas dried basil

3/4 teas dried oregano

1 teas salt

1/2 teas black pepper

Lasagna:

9 no boil lasagna noodles

2 cups ricotta cheese

3 cups cooked chicken

1 lb mozzarella cheese (4 cups)

3 ounces parmesan cheese ( 1 to 1/2 cups) reserve 1/4 cup for the top of lasagna

2 packages of baby spinach ( 9 oz each)

1 tablespoon chopped parsley

Directions:

1. Preheat oven to 350 degrees. Coat a 9 x 13 pan with nonstick spray

2. In a large saucepan, melt butter over medium heat, add onion and garlic and cook until onion is tender about 3-4 minutes, then stir in flour and let cook for 1-2 minutes

3. Gradually add chicken broth and milk while whisking. Continue cooking and stirring for 4-5 minutes until mixture simmers and thickens. Stir in basil, oregano, and salt and pepper.

4. To put together, spread 1 cup sauce on bottom then place the noodles then 1/2 of ricotta. Add half the chicken on the ricotta.

5. Layer on 1/2 chopped spinach. Sprinkle 1/2 of mozzarella and 1/2 of  parmesan cheese ( keep 1/4 cup for the top)

6. Place 3 noodles over the top then spread 1/2 the remaining sauce over the top. Repeat the layers again.

7. Place last 3 noodles over the top spread remaining sauce and sprinkle the rest of the cheese

8. Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden

This recipe is heaven, so delic!

 If you want to make it healthier, you could try gluten free lasagna noodles, cottage cheese instead of ricotta, non fat milk, etc... 

Adapted by : Mel's Kitchen Cafe