Chicken And Spinach Lasagna

Serves: 4

Jadyn Kohler

1 January 1970

Based on User reviews:

50

Spice

44

Sweetness

51

Sourness

42 mins

Prep time (avg)

4.6

Difficulty

Ingredients:

450 g

Ground Chicken

1 medium

Onion (chopped)

2 cloves

Garlic (minced)

1.25 cups

Cottage Cheese

280 g

Spinach (pkg. frozen chopped, well drained and squeezed dry)

1

Salt

1

Black Pepper (to taste)

15.5

Chicken Broths (can)

1.5 cups

Milk (divided)

1 tsps

Ground Nutmeg

1 cup

Grated Parmesan Cheese

260 g

Lasagna Noodles (box no-boil)

2.5 cups

Shredded Mozzarella Cheese

Directions:

1

BAKE 35 minutes

2

Cover with foil

3

HEAT oven to 350 degrees F

4

Coat 13 x 9-inch baking pan with no stick cooking spray

5

SPRAY a large skillet with no-stick cooking spray

6

Heat over medium heat

7

Add chicken, onion and garlic

8

Saute about 10 minutes, stirring and crumbling chicken until onion is clear

9

Remove from heat

10

Stir in cottage cheese and spinach

11

Season with salt and pepper

12

Mix well

13

HEAT oil in medium saucepan

14

Stir in flour

15

Cook and stir 2 minutes

16

Slowly pour in chicken broth and 1 cup milk

17

Bring to a boil, whisking constantly

18

Whisk until mixture is slightly thickened

19

Remove from heat

20

Stir in nutmeg, Parmesan cheese and salt and pepper to taste

21

Add up to 1/2 cup of the remaining milk as needed to thin

22

PLACE 1/2 cup sauce in the bottom of prepared pan

23

Cover with a layer of lasagna noodles

24

Pour 1/4 of the remaining sauce over the noodles

25

Top with 1/4 of the mozzarella and 1/3 of the chicken mixture

26

Top with another layer of noodles

27

Pour another 1/4 of the sauce, 1/4 of the cheese and 1/3 of the chicken

28