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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach and Chicken Lasagna Recipe

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This recipe for Spinach and Chicken Lasagna is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 350º.

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:
12
Personal Notes:
Personal Notes:
Originally from Nancy Miller

 

 

 

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