INGREDIENTS
3 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
ยผ cup flour
2 ยฝ cups low sodium chicken broth
1 cup heavy cream
5 ounces fresh baby spinach
12 lasagna noodles uncooked
15 ounces ricotta
1 large egg
ยฝ cup grated parmesan cheese
3 cups mozzarella cheese (reserve 1 cup)
1 teaspoon Italian seasoning
2 ยฝ cups cooked diced chicken
Fresh chopped parsley garnish
INSTRUCTIONS
Melt the butter in a large skillet over medium heat. Add the onion and cook until it is soft. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously. Whisk in the flour cooking the mixture for 2 minutes. Whisk in the chicken broth and the cream alternating between the two. Simmer until smooth and thickened; about 5 minutes. Add the spinach and cook until wilted; 2-3 minutes. Remove the sauce from the heat.
Meanwhile bring a large pot of water to boil and cook the lasagna noodles according to package instructions. Drain them well.
Preheat oven to 350 degrees.
In a large bowl stir together the ricotta, egg, Parmesan Cheese, 2 cups mozzarella, and Italian seasoning.
Spoon several tablespoons white sauce into the bottom 9ร13 inch casserole dish. Then layer 4 noodles overlapping them slightly. Spoon 1/3 the remaining sauce over the noodles. Top with 1/2 the cut cooked chicken and 1/2 the cheese mixture. Now repeat adding 4 more noodles, 1/3 of the sauce mixture, remaining chicken, and remaining cheese mixture. Top with the remaining noodles, remaining sauce mixture, and 1 cup of shredded mozzarella.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15-20 minutes or until lightly browned. If desired sprinkle with fresh parsley.