Ingredients
- 9 lasagna noodles
- 4 cups shredded rotisserie chicken
- 1 tbsp olive oil
- 1 onion
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half
- 5 oz fresh spinach
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 cloves garlic
- 15 oz ricotta
- 1 large egg
- 1/4 cup parsley
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese (optional)
Steps
- Heat the oven to 375 F and boil the lasagna noodles in salted water until just tender, then drain them.
- Heat the olive oil in a skillet over medium heat, cook the onion and garlic for 4 minutes, and stir in the spinach until wilted.
- Melt the butter in a saucepan over medium heat, whisk in the flour for 1 minute, then gradually whisk in the broth and half-and-half.
- Simmer the sauce for 5 minutes until thickened, then season with salt and pepper.
- Mix the ricotta, egg, parsley, Parmesan, cooked spinach, and chicken in a bowl.
- Layer sauce, noodles, chicken mixture, and mozzarella in a greased 9-by-13-inch baking dish, cover, and bake for 35 minutes.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Uncover the lasagna and bake for 10 minutes until bubbling and the center is firm.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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