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Lasagna (Chicken and Spinach) Recipe

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This recipe for Lasagna (Chicken and Spinach), by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Hester
Added: Wednesday, October 14, 2009


c. margarine
2 cloves garlic crushed
c. flour
2 c. milk
2 c. chicken broth
2 c. shredded mozzarella
c. grated Parmesan
1 pkg frozen CHOPPED spinach, thawed and well drained
1 med onion chopped
1 tsp. dried basil
tsp oregano
tsp pepper
UNCOOKED lasagna
2 c. chicken cut up (can use cooked Rotisserie chicken)
2 c. COTTAGE cheese

Melt margarine, add garlic, stir in flour. Cook stirring constantly till bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella, C Parmesan, onion and spices. Stir over low heat till melted. Spread of the cheese sauce (about 1 C) in 13x9x2 pan. Top with 3-4 noodles. Spread of the cottage cheese over noodles, of the cheese sauce, 3-4 noodles and remaining cottage cheese. Top with chicken, spinach, of the cheese sauce, 3-4 noodles and remaining sauce. Sprinkle generously with Parmesan cheese. Bake uncovered for about 40 mins (or until noodles are done) at 350. Let stand 20 mins before serving.

Personal Notes:
Personal Notes:
This is good to make earlier in the day and let sit in fridge until ready to cook ( softens noodles)




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