White Chicken and Spinach Lasagna
"Keep in mind that the recipe calls for cooked chicken so plan ahead (or use this method). If you are wondering about using regular lasagna noodles (the kind that need to be boiled), you can definitely try it. I always use no-boil lasagna noodles and adapted the sauce ingredients to account for that fact so I can't guarantee how regular lasagna noodles will work. Also, don't forget to reserve 1/4 cup of the Parmesan cheese for the top! Finally (I promise this is the last thing), this lasagna can be made ahead of time up to a day and refrigerated - just add about 15 minutes onto the covered baking time. It can also be frozen; bake for an hour and 15 minutes, uncover and bake 30-45 minutes until cooked through...."
INGREDIENTS
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4 tablespoons butter
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1/2 cup chopped white or yellow onion
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2 cloves garlic, minced
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6 tablespoons all-purpose flour
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1 cup low-sodium chicken broth
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2 1/2 cups milk
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3/4 teaspoon dried basil
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3/4 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon black pepper
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9 no-boil lasagna noodles
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2 cups part-skim ricotta cheese
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2-3 cups cooked chicken
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1 pound mozzarella cheese, shredded (about 4 cups)
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3 ounces Parmesan cheese (about 1 to 1 1/2 cups), reserve 1/4 cup for the top of the lasagna
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2 (9-ounces each) packages baby spinach, roughly chopped
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1 tablespoon chopped fresh parsley
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