Monday, September 30, 2013

Spinach Chicken Lasagne with White Sauce

9 lasagne noodles
2 c. chicken, diced
Cooking spray
2 c. skim ricotta
4 c. mozzarella, shredded
1 c. Parmesan, shredded, divided
First layer
18 oz. baby spinach

4 Tbsp. butter
1 small onion, chopped
4 cloves garlic, minced
6 Tbsp. flour
1 c. chicken broth
2 1/4 c. milk
1 tsp. salt
black pepper

Boil the noodles until al dente. While the noodles are boiling, cook the chicken in a skillet until no longer pink. Set aside.

Ready to bake
When the noodles are done, drain and run cold water over them. Let them sit in the cold water until you are ready for them. This will keep them from sticking together.

To make the sauce: Melt the butter in a large saucepan over medium heat. Add the onion, and cook for 3-4 minutes. Add in the minced garlic. Cook for 1 minute. Add in the flour. Stir around until the onion and garlic are all coated in the flour.

Whisk in the broth and milk. Turn up the heat to medium high. Let the sauce sit for a minute, then continue to whisk. Pause another minute, then whisk continually. Do this for 4-5 minutes while the sauce thickens. Stir in the salt and however much of the seasonings you like. Remove from heat.

Preheat oven to 350 F.

Ready to eat
To make the lasagne: Spray a 9x13 inch baking dish with cooking spray. Take 1 c. of the sauce and spread it on the bottom of the pan. Layer 3 noodles over the sauce. Gently spread 1 c. of the ricotta over the noodles. Layer half of the chicken over the ricotta. Layer 2 c. mozzarella over the chicken. Sprinkle 1/3 c. of Parmesan over the mozzarella. Top with 9 oz. of baby spinach.

Repeat layers: sauce, 3 noodles, ricotta, chicken, mozzarella, Parmesan, spinach. Layer 3 more noodles, then spread the remaining sauce on the top. Sprinkle with the last 1/3 c. of Parmesan over the top.

Cover with aluminum foil. Bake for 25 minutes. Remove the foil. Bake uncovered for 12 more minutes. Let rest 5 minutes before serving. If you can't wait for it to rest, it just means it will be a little runny, but still delicious.

Here's a link to the recipe I adapted:

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