Ingredients
Scale
- 1 chopped onion
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 large egg
- 15 ounces ricotta
- 3 minced garlic cloves
- 2½ cups low-sodium chicken broth
- 5 ounces baby spinach
- 1 cup heavy cream
- 12 uncooked lasagna noodles
- ½ cup grated parmesan
- 1 teaspoon Italian seasoning
- 3 cups shredded mozzarella
- 2½ cups diced cooked chicken
- Chopped fresh parsley, for garnish
Instructions
- Melt the butter in a skillet and add the onion, cooking until tender.
- Turn down the heat, add the garlic and cook for 1 minute, stirring all the time.
- Whisk in the cream and chicken broth, adding a bit of each at a time and stirring well.
- Now simmer for 5 minutes or until thick and smooth.
- Add the spinach and cook for 2 or 3 minutes until it wilts.
- Add salt and pepper and remove from the heat.
- Meanwhile you can bring a pot of water to a boil and cook the lasagna noodles following the instructions on the package.
- Preheat the oven to 350°F.
- Combine the parmesan, ricotta, egg, and Italian seasoning with 2 cups of the mozzarella.
- Add several tablespoons of the white sauce to a greased 9 x 13-inch baking dish.
- Add 4 overlapping lasagna noodles on top and then ⅓ of the remaining white sauce.
- Top with half the chicken then half the cheese mixture.
- Repeat until you’ve used all the ingredients, finishing with the rest of the mozzarella.
- Cover with foil and bake for half an hour.
- Discard the foil and bake for a further 15 to 20 minutes, until golden on top.
- Sprinkle with parsley (if liked) and let it sit on the counter for 15 minutes, then serve.
Notes
plus 15 minutes resting time
- Cook Time: 80 minutes