10ouncesfrozen chopped spinachthawed, drained and thoroughly squeezed dry
1tablespoonchopped parsleyfor garnish
Instructions
Preheat your oven to 350° and lightly spray a 9x13 lasagna pan with olive oil spray.
MAKE THE NOODLES:
Bring a large pot of water to boil. Once boiling, add a palmful of sea salt and stir. Partially cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.
This recipe calls for 9 noodles but I make more incase some stick and tear.
MAKE THE CHICKEN RICOTTA LAYER:
In a bowl, combine ricotta with shredded cooked chicken.
MAKE THE CHEESE SAUCE:
Melt butter in a large saucepan over medium heat. Add the onion and garlic, stir and cook until soft and translucent.
Add in the flour and salt. Stir and cook 2 minutes.
Pour in the broth and milk, bring to a bubble and stir constantly for 1 minute. Reduce heat to low, stir in 2 cups of the mozzarella and 1/2 cup of the parmesan cheese.
Season the cheese sauce with basil, oregano and salt and freshly ground black pepper to taste.
BUILD THE LASAGNA:
Spread 1/3 of the sauce in the bottom of your prepared pan. Lay down 3 lasagna noodles side by side. Top with all of the ricotta chicken mixture.
Layer 3 more noodles side by side on top of the ricotta chicken. Pour 1/4 of the sauce over the noodles and scatter the spinach over top.
Top with the remaining 2 cups of mozzarella and 1/2 cup grated parmesan.
Top with the final 3 lasagna noodles, remaining sauce and sprinkle with 1/4 cup grated parmesan.
Bake uncovered on the middle rack of your preheated oven for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.