Ingredients: |
Ingredients: For Sauce:
3/4 cup butter
3 Tbsp flour
1 can lite organic coconut milk
1/2 cup regular milk
2 cups chicken broth
1 tsp salt
1/4 tsp nutmeg
For Filling:
1 medium onion, diced
1/2 bag fresh baby spinach leaves
10 roasted Hatch Green Chiles, peeled and diced (can substitute with container of frozen Bueno Green Chile/hot and diced)
2 cups shredded chicken breast
2 tsp roasted minced garlic
1/2 tsp salt
1 tsp black pepper
1 tsp crushed red pepper flakes
1 cup shredded Parmesan cheese
2 tbsp olive oil
2 cups grated Mozzarella cheese
2 cups part skim Ricotta cheese
1 box lasagna noodles, no boil preferred (if not, boil and drain as directed)
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Directions: |
Directions:To make the sauce, melt butter in sauce pan and whisk in flour, stirring constantly. Do not brown. Whisk in milk, then add both, continue to stir. Stir in salt and nutmeg. Keep warm on low heat, stirring occasionally as you prepare filling. (If sauce becomes too thick, can thin out by adding some more regular milk).
In a skillet, heat oil and saute onion and garlic. Do not caramelize, just soften. Add in spinach and cook down. Stir in green chile, chicken and seasonings and heat through. Stir in Parmesan and turn off heat.
In a deep oblong lasagna or casserole baking dish, spray well with non-stick cooking spray. Lightly cover the bottom with small amount of sauce. Add a layer of noodles. Spoon on filling, then ricotta, sprinkle with mozzarella and then ladle on sauce. Continue building or layering up, making sure final layer is topped with mozzarella.
Cover and bake for 20 minutes at 350 degrees. Let stand for 10 minutes before serving. |
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