Lasagna with Chicken, Spinach, and Béchamel Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic
  • 3 cups béchamel sauce
  • ½-1 cup grated Parmesan cheese
  • 3 cups shredded cooked chicken
  • Cooked lasagna noodles (enough for 5 layers in a 13x9x2-inch casserole dish)
  • 1 pound fresh spinach, wilted and excess liquid squeezed out and chopped
  • 6 ounces shredded mozzarella cheese
Instructions
  1. Heat the olive oil in a medium saucepan and cook the garlic for about a minute, just until it starts to turn light golden. Stir in the béchamel sauce, Parmesan, and chicken and set aside.
  2. Spray a 13x9x2-inch casserole dish with cooking spray and layer noodles on the bottom. Build the casserole in layers on top of the noodles: ⅓ of the chicken mixture, a layer of noodles, ½ of the spinach, a layer of noodles, ⅓ of the chicken mixture, a layer of noodles, the remaining /12 of the spinach, a layer of noodles, and the remaining ⅓ of the chicken mixture. Spread the mozzarella cheese over the top.
  3. Cover with foil that has been sprayed with cooking spray to prevent sticking. Bake at 375 degrees until bubbly, about 45 minutes. Let stand a couple of minutes before serving. If desired, drizzle with more warm béchamel sauce before serving.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/03/lasagna-with-chicken-spinach-and-bechamel-sauce/