Chicken and Spinach Lasagna
diced white or yellow onion
frozen is fine
14.5 oz can
low-sodium chicken broth
shredded cooked chicken
frozen spinach, thawed
thaw and squeeze dry, remove all liquid
oven ready lasagna noodles
Melt butter in pan; cook onions until translucent. Add garlic and cook briefly (30 seconds)
Sprinkle in flour, cook for 30 seconds. Add chicken broth and milk, slowly to prevent lumps. Cook until thickened, about 5 minutes.
Stir in grated parmesan and Italian seasoning, remove from heat.
Spread approx. 1/2 cup mixture in the bottom of 9×13 pan. Place 3 of the lasagna noodles side by side in bottom of pan.
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.
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.
Add the final 3 noodles, then top with the remaining sauce.
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.