Hello!

Here is a great indulgent, wintry recipe for a cheesy white lasagna filled with mozzarella, shredded chicken and spinach!   I despise ricotta cheese so you won’t find any here (I usually use cottage cheese instead for most recipes, but this one doesn’t need any additional cheese other than the boatloads of mozzarella you’ll be adding to the layers).

I’ve talked a little bit elsewhere about our family’s goals for organic items for the bambinos.   We are really strict about meats, eggs, dairy products, and the “Dirty Dozen” fruits and vegetables (think spinach and apples).   We are less stringent about grains, things like potatoes or rice, and some of the fruits and vegetables that normally aren’t grown with a lot of pesticides (think bananas).   You can find more info on the “Dirty Dozen”/”Clean Fifteen” HERE.  We try to do the best we can but not get too wrapped up in monitoring every crumb, since it seems that once they visit a certain relative – ahem, Grandma – things are a little faster and looser by nature anyway.

That being said, for this recipe if we were planning on sharing with the little bears, we would use organic milk and butter as well as organic shredded chicken and organic spinach.    The rest we would leave as is.   To each family their own, however, and do what works for you.

This recipe comes together much faster than it looks, the only thing that really takes any time is the sauce.  Other than that, once you have your handy-dandy shredded chicken and your spinach is thawed and squeezed dry, it’s just a matter of assembly.    It stays tasty for at least 3 days in the fridge, although I can’t remember it ever lasting that long even when it was just Andrew and I!

First thing I do is defrost the spinach and squeeze it dry.   The more moisture you can squeeze out, the better.   I usually just microwave the (unwrapped) package of spinach, let it cool for a few, and then squeeze it out with paper towels.

The sauce is a simple butter-flour-milk-broth combo with a little Italian seasoning and parmesan.   Melt the butter, cook the onions and garlic, add flour, broth, milk.

Remove from heat; stir in the parmesan and Italian seasoning.

Just the building blocks now! Add a little sauce to the bottom of the pan and 3 noodles.  Then layer chicken, spinach, mozzarella, sauce.

 

And again!

 

Lay the last 3 noodles over the top and pour over the remaining sauce.

Bake for 30 minutes at 350; add cheese, bake for 10-15 additional minutes or until cheese is melted.

Beautiful!

Chicken Spinach Lasagna

Plan well, eat well.

-Sonja

 

Chicken Spinach Lasagna
Chicken and Spinach Lasagna
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Chicken and Spinach Lasagna
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Servings Prep Time Cook Time
8slices 30min 45min
Servings Prep Time
8slices 30min
Cook Time
45min
Ingredients
Servings: slices
Units:
Ingredients
Servings: slices
Units:
Instructions
  1. Melt butter in pan; cook onions until translucent. Add garlic and cook briefly (30 seconds)
  2. Sprinkle in flour, cook for 30 seconds. Add chicken broth and milk, slowly to prevent lumps. Cook until thickened, about 5 minutes.
  3. Stir in grated parmesan and Italian seasoning, remove from heat.
  4. Spread approx. 1/2 cup mixture in the bottom of 9x13 pan. Place 3 of the lasagna noodles side by side in bottom of pan.
  5. Layer on half of the shredded cooked chicken, half of the spinach and 1 cup of the mozzarella. Pour about half of the white sauce mixture over the top.
  6. Layer on 3 more noodles, then the other half of the chicken, the other half of the spinach, and another 1 cup of mozzarella. Pour almost the rest of the sauce over the top, reserving about 1 cup.
  7. Add the final 3 noodles, then top with the remaining sauce.
  8. Bake at 350 for 30 minutes. Add the remaining 1/2 cup of mozzarella and bake for an additional 10-15 minutes until cheese is melted.
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