2 c. chicken, diced
2 c. skim ricotta
4 c. mozzarella, shredded
1 c. Parmesan, shredded, divided
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
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|
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|
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: http://www.melskitchencafe.com/2013/09/white-chicken-and-spinach-lasagna.html