Chicken And Spinach Lasagna

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This recipe makes a lot, but it will freeze well should you decide against grazing over leftovers for a few days, and it's certainly worth making extra if you are going to go to all the trouble of making lasagna in the first place.

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Steps

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In a medium saucepan , cook onion in butter until tender.

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Stir in cornstarch , basil , garlic powder and nutmeg.

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Add milk all at once.

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Cook and stir until thickened and bubbly.

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Stir in spinach.

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In medium bowl , stir in together ricotta and egg.

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Add mozzarella and half of parmesan.

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Mix well.

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Preheat oven to 350 degrees.

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Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.

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Top with half of spinach mixture , half the cooked chicken and half the ricotta mixture.

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Repeat layers.

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Top with remaining parmesan cheese.

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Now tent the baking dish with foil and seal well.

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Bake for 60 minutes or until mixture is bubbly.

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Let stand 10 minutes enjoy !.

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Ingredients

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lasagna noodles, onion, butter, cornstarch, chicken breast halves, dried basil, garlic powder, ground nutmeg, skim milk, frozen chopped spinach, part-skim ricotta cheese, egg, parmesan cheese, mozzarella cheese