Dawn NoltAuthorDawn NoltCategoryTags, , , DifficultyIntermediateRating

A delicious alternative to the traditional dish, our Chicken Cheese Spinach Lasagna features chicken and a cheesy white sauce layered with nutrient-dense spinach.

Yields12 Servings
Cook Time40 mins

White Sauce:
 ½ cup butter
 1 medium onion, chopped
 1 garlic clove, minced
 ½ cup all-purpose flour
 1 tsp salt
 2 cups chicken broth
 1 ½ cups milk
 4 cups shredded mozzarella cheese, divided
 1 cup grated Parmesan cheese, divided
 1 tsp dried basil
 1 tsp dried oregano
 ½ tsp pepper
Ricotta Mixture:
 15 oz ricotta cheese
 1 Nature's Yoke egg, beaten
 1 tbsp fresh parsley, minced
Other
 9 lasagna noodles, cooked and drained
 2 packages (10 oz. each) frozen spinach, thawed and drained
 2 cups cubed cooked chicken

White Sauce:
1

In a saucepan, melt butter over medium heat. Saute onion and garlic until tender. Stir in flour and salt; cook until bubbly.

2

Gradually add broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.

3

Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.

Ricotta Mixture:
4

In a bowl, combine the ricotta cheese, beaten egg, parsley and remaining 2 cups of mozzarella cheese; set aside.

To Assemble:
5

Spread one-quarter of the cheese sauce into a greased 9x13 baking dish; cover with 1/3 of the noodles.

6

Top with half of the ricotta mixture, half of the spinach and half of the chicken. Cover with one-quarter cheese sauce and 1/3 of noodles.

7

Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle with remaining Parmesan cheese.

8

Bake, uncovered, at 350 F. for 35-40 minutes. Let stand 15 minutes before cutting.

Ingredients

White Sauce:
 ½ cup butter
 1 medium onion, chopped
 1 garlic clove, minced
 ½ cup all-purpose flour
 1 tsp salt
 2 cups chicken broth
 1 ½ cups milk
 4 cups shredded mozzarella cheese, divided
 1 cup grated Parmesan cheese, divided
 1 tsp dried basil
 1 tsp dried oregano
 ½ tsp pepper
Ricotta Mixture:
 15 oz ricotta cheese
 1 Nature's Yoke egg, beaten
 1 tbsp fresh parsley, minced
Other
 9 lasagna noodles, cooked and drained
 2 packages (10 oz. each) frozen spinach, thawed and drained
 2 cups cubed cooked chicken

Directions

White Sauce:
1

In a saucepan, melt butter over medium heat. Saute onion and garlic until tender. Stir in flour and salt; cook until bubbly.

2

Gradually add broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.

3

Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.

Ricotta Mixture:
4

In a bowl, combine the ricotta cheese, beaten egg, parsley and remaining 2 cups of mozzarella cheese; set aside.

To Assemble:
5

Spread one-quarter of the cheese sauce into a greased 9x13 baking dish; cover with 1/3 of the noodles.

6

Top with half of the ricotta mixture, half of the spinach and half of the chicken. Cover with one-quarter cheese sauce and 1/3 of noodles.

7

Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle with remaining Parmesan cheese.

8

Bake, uncovered, at 350 F. for 35-40 minutes. Let stand 15 minutes before cutting.

Chicken Cheese Spinach Lasagna