white chicken and spinach lasagna

How To Make white chicken and spinach lasagna

• 
  Step 1
  Preheat the oven to 350 degrees F and grease a 9” x 13” baking dish. Add the olive oil to a large pan and heat over medium-high heat.
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  Step 2
  Once hot, add the onion.
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  Step 3
  Sauté for 7 minutes, then add the garlic and half the spinach. After a minute or two, add the chicken broth to help cook down the spinach.
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  Step 4
  As the spinach wilts, add more spinach until all the spinach is cooked. Season with salt and pepper, then remove from heat and set to the side.
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  Step 5
  Add the butter to a heavy bottom pot. Melt over medium-high heat, then whisk in the flour to make a roux.
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  Step 6
  Once thick, slowly pour in the milk, whisking as you go. Continue to whisk until a thick sauce forms that can coat the back of a spoon.
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  Step 7
  Sprinkle in 1/2 cup cheese. Whisk until the cheese has melted, then remove the bechamel from heat.
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  Step 8
  Add the ricotta to a bowl with the dried basil and oregano. Mix, then set to the side.
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  Step 9
  To assemble the lasagna, spread a layer of bechamel sauce over the bottom of the prepared baking dish.
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  Step 10
  Add 3 lasagna noodles, side by side. Spread a layer of the ricotta mixture over each noodle.
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  Step 11
  Top with some spinach and shredded chicken.
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  Step 12
  Finish the layer with roughly 2-3 tablespoons bechamel before adding the next layer of lasagna noodles.
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  Step 13
  Repeat until you reach the top.
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  Step 14
  For the last 2-3 lasagna noodles, spread the remaining ricotta cheese over them before adding the remaining bechamel and mozzarella cheese.
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  Step 15
  Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Broil on high for 2 minutes.
• 
  Step 16
  Allow to cool for at least five minutes before serving and enjoying.
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