Chicken, spinach, and white sauce lasagna

Chicken, spinach, and white sauce lasagnaAlthough I love my regular lasagna, I do enjoy twists on the classics—and this recipe for white sauce lasagna is definitely that. Rather than using a ground red meat (like beef), this variation goes with the lighter option of chicken, and packs in the veggies with spinach. The dish is rounded out with a garlic and cheese cream sauce that pairs perfectly with the chicken and spinach.

Serve it alongside a big garden salad, and you have a truly unique twist on Italian dinner night.

CHICKEN, SPINACH & WHITE SAUCE LASAGNA
Servings: 6-8

Ingredients:
Lasagna noodles (not oven-ready)
½ cup unsalted butter
1 whole onion, chopped
1 clove garlic, minced
½ cups all-purpose flour
1 teaspoon salt
2 cups low-sodium chicken broth
1½ cups milk
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese (plus, additional ¼ cup for topping)
1 teaspoon each, dried basil and oregano
½ teaspoons ground pepper
2 cups ricotta cheese
2 cups cubed chicken, cooked
1 10-oz. package frozen chopped spinach, thawed and drained
1 tablespoon fresh parsley, chopped

Chicken, spinach, and white sauce lasagnaDirections:

  1. Preheat the oven to 350°F.
  2. Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
  3. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
  4. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and ½ cup Parmesan. Season with basil, oregano, and ground black pepper. Remove from the heat and set aside.
  5. Spread 1/3 of the sauce mixture on the bottom of the 9×13-inch baking dish. Layer with about 3 of the noodles and all of the ricotta and chicken. Arrange about 3 more of the noodles over the chicken and layer with ¼ of the sauce mixture, spinach, and the remaining 2 cups of mozzarella cheese and ½ cup Parmesan cheese.
  6. Arrange about 3 more noodles over the cheese and spread with remaining sauce evenly over the noodles. Sprinkle with parsley and additional ¼ cup Parmesan cheese.
  7. Bake for 35 to 40 minutes in the preheated oven. Let stand for 5 minutes before cutting and serving.

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