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Spinach and Chicken Lasagna Recipe

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This recipe for Spinach and Chicken Lasagna, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike & Ann Miller
Added: Tuesday, April 7, 2009


1/2 C chopped onion
3 T butter
3 T flour
2 C milk
1 lb cheddar cheese, cubed
2 C cooked, diced boneless, skinless chicken breast
2 pkgs (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 jar (6 oz) sliced mushrooms, drained
1 can (14.5 oz) whole tomatoes, drained and chopped
1 package (8oz) lasagna noodles, cooked and drained
16 oz ricotta or cottage cheese
16 oz mozzarella cheese, shredded

Preheat oven to 350.

In a sauce pan, cook onion in butter until tender.
Stir in flour, cook and stir 2 minutes.
Gradually stir in milk.
Bring to a boil, cook and stir for 2 minutes until thickened.
Add cheddar cheese, cook over low heat until cheese is melted.
Set aside.

In a bowl, stir together chicken, spinach, mushrooms and tomatoes.

In a greased 13"x9"x2" baking dish, layer in order:
1/3 of the noodles,
1/3 of the spinach mixture,
1/2 of the cottage cheese,
1/3 of the cheese sauce,
and 1/3 of the mozzarella.
Repeat layers.
Top with remaining noodles, spinach mixture, cheese sauce and mozzarella.

Bake uncovered for 45-50 minutes.
Let stand 20 minutes before cutting.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Originally from Nancy Miller




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