Easy White Lasagna with Chicken and Spinach
This economical crowd pleaser is loaded with flavor and a great way to get some healthy greens into your kids. Assemble this dish up to 24 hours in advance, refrigerate and bake when ready to eat. This recipe makes 6 servings but can be doubled and prepared in a larger 9" x 13" baking dish.
PREP TIME
20 minutes
COOK TIME
45 minutes
Ingredients
For the cheese sauce:
3 tablespoons butter
2 large cloves garlic, minced
3 tablespoons flour
2 1/2 cups whole milk or half and half
1/4 cup grated parmesan cheese
4 ounces cream cheese, softened
Salt and pepper, to taste
For the lasagna assembly:
3/4 cup ricotta cheese
1 egg
8 dried lasagna noodles, cooked according to package instructions
2 cups cooked chicken, roughly chopped
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups baby spinach leaves, washed and dried
3 tablespoons butter
2 large cloves garlic, minced
3 tablespoons flour
2 1/2 cups whole milk or half and half
1/4 cup grated parmesan cheese
4 ounces cream cheese, softened
Salt and pepper, to taste
For the lasagna assembly:
3/4 cup ricotta cheese
1 egg
8 dried lasagna noodles, cooked according to package instructions
2 cups cooked chicken, roughly chopped
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups baby spinach leaves, washed and dried
Directions
Preheat your oven to 400 F. Spray a glass 8" x 8" baking dish with nonstick cooking spray.
Make the cheese sauce: Place a saucepan over medium heat. Add the butter; once melted, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.
Assemble the lasagna: Whisk the egg and ricotta in a small bowl until blended.
Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by 1/4 cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and 1/2 cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.
Bake uncovered 20-25 minutes, until the sauce is bubbling. Let the lasagna cool for 15-20 minutes before serving.
Make the cheese sauce: Place a saucepan over medium heat. Add the butter; once melted, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the Parmesan, cream cheese and spinach. Stir until the spinach is wilted.
Assemble the lasagna: Whisk the egg and ricotta in a small bowl until blended.
Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by 1/4 cup of the ricotta, 2/3 cup chicken, 2/3 cup mozzarella, 1 tablespoon Parmesan and 1/2 cup of the sauce. Repeat the layers twice more and pour the remaining sauce and Parmesan over the top layer of noodles.
Bake uncovered 20-25 minutes, until the sauce is bubbling. Let the lasagna cool for 15-20 minutes before serving.
Looking for inspiration? Try these recipes:
Classic Potato Gratin
Slow Cooker Pulled Pork Sandwiches with Pickled Red Onions
Vegan Poke Bowl with Smoked Tofu and Citrus Ponzu Dressing
