chicken & spinach lasagna in bechamel sauce

Name: Chicken & Spinach Lasagna in Bechamel Sauce
Prep time: 30 min
Cook time: 50 min
Yield: 10
Cuisine: Italian
Ingredients: 3 cup(s) chicken, cooked and shredded or chopped; 3 cup(s) cottage cheese, small curd or ricotta cheese; 1 - (10-oz) package frozen spinach, thawed and well drained; 2 tablespoon(s) basil pesto; - salt and pepper to taste; - lasagna noodles, cooked to directions; 16 ounce(s) mozzarella cheese, shredded; 1 - (26-oz) jar marinara sauce (i used pomodori's); ## CREAM CHEESE BEACHAMEL SAUCE; 1/4 cup(s) butter; 1/4 cup(s) all purpose flour; 1 1/2 cup(s) half and half; 1 cup(s) milk; 1/2 cup(s) chicken stock or broth; 1 - (8-oz) package cream cheese; 1/4 cup(s) parmesan cheese; 2 tablespoon(s) parsley paste or 1/4 cup chopped fresh parsley; pinch(es) freshly grated nutmeg; - salt and pepper to taste

(1 RATING)

67 Pinches 1 Photo

Diane Atherton

PINE MOUNTAIN, GA

Updated on Apr 12, 2014

My new chicken lasagna got great reviews at lunch yesterday. I wanted a to make a special dish using one of Gary Langers new "Pomodori's Sauces". http://www.pomodorifoods.com/ This is what I came up with. Serve with a tossed salad and some garlic bread. Enjoy!

Rate

prep time 30 Min

cook time 50 Min

method Bake

yield 10 serving(s)

Ingredients

3 cups chicken, cooked and shredded or chopped
3 cups cottage cheese, small curd or ricotta cheese
1 - (10-oz) package frozen spinach, thawed and well drained
2 tablespoons basil pesto
- salt and pepper to taste
- lasagna noodles, cooked to directions
16 ounces mozzarella cheese, shredded
1 - (26-oz) jar marinara sauce (i used pomodori's)
CREAM CHEESE BEACHAMEL SAUCE
1/4 cup butter
1/4 cup all purpose flour
1 1/2 cups half and half
1 cup milk
1/2 cup chicken stock or broth
1 - (8-oz) package cream cheese
1/4 cup parmesan cheese
2 tablespoons parsley paste or 1/4 cup chopped fresh parsley
pinch freshly grated nutmeg
- salt and pepper to taste

How To Make chicken & spinach lasagna in bechamel sauce

Step 1

Preheat oven to 350 degrees. Grease a large lasagna pan. I used PAM spray.

Step 2

NOTE: I used oven roasted chicken breast. Rotisserie chicken would as well in this dish.
Step 3

Combine cottage cheese, spinach and pesto; add salt and pepper to taste. Set aside until ready to layer lasagna.
Step 4

Cook lasagna to directions, drain and set aside.
Step 5

BEACHAMEL SAUCE: Melt butter in sauce pan over meduim head; add flour and whisk until smooth.
Step 6

Gradually add half and half, milk and chicken stock. Continue cooking and stirring until mixture is thick and bubbly, add cream cheese and parmesan. Continue stirring until cheese has melted and mixture is smooth; remove from heat.
Step 7

Add parsley and seasonings; set aside until ready to layer lasagna.
Step 8

In a large lasagna pan start creating the lasagna by spooning 1/3 of the beachamel sauce in the bottom of dish, add a layer of noodles.
Step 9

Add another layer of the bechamel sauce over the noodles, then add a layer of the cottage cheese/spinach mixture, a layer of chicken and top with shredded mozzerella. Repeat layer ending with a layer of lasagna noodles. Top with 1/2 of the marinara sauce and top with shredded mozzerella.
Step 10

Bake for 30 minutes until bubbly around the edges.
Step 11

Serve squares of lasagna in a bed of marinara sauce.
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