Chicken & Vegetable Lasagna

This is a delicious alternative to my Classic Lasagna.  It's made with a creamy garlic & parmesan sauce, chicken, fresh spinach, tomatoes and lots of cheese. I love it!!

Ingredients:

(for the Garlic & Parmesan Cream Sauce)

6 tbsp Butter

4-5 Garlic Cloves, minced

5 tbsp All Purpose Flour

3 cups Milk

1 cup Heavy Cream

1 cup Parmesan Cheese

(Filling)

2 Boneless, Skinless Chicken Breasts, cooked & shredded

15 oz Ricotta Cheese

1 egg

4 medium/ large Tomato, sliced 1/8"

6 oz Fresh Spinach

2 cups Mozzarella Cheese, shredded

2 tsp Garlic & Herb Seasoning ( I use Ms Dash)

1 tbsp Fresh Parsley, chopped

Salt & Pepper

1 box of Lasagna Noodles

Directions:

If you prefer to pre-boil your pasta, do this first & reserve.  (I skip this step & assemble my lasagna with raw noodles.)  Preheat your oven to 375 degrees.  In a medium sized sauce pan, melt the butter over medium-low heat. 

 When the butter is melted, add the minced garlic & stir.  Add the flour to the buttery garlic & whisk to incorporate.  Cook the flour for a couple of minutes, whisking frequently. 

 Slowly whisk in the milk & heavy cream until it is all incorporated.  With the heat on low, let the sauce sit to thicken, stirring (or whisking) occasionally. 

 While the sauce is thickening, get your fillings ready.  I roasted 2 chicken breasts, drizzled with olive oil & seasoned with salt & pepper, in the oven at 350 degrees for 35 minutes.  After it cools some, I shredded it with my fingers.  You could use left over chicken or even a rotisserie from the store for this too!

 In a large bowl, add the egg & beat. 

 Add the ricotta, shredded chicken, garlic & herb seasoning, & fresh, chopped parsley to the beaten egg.  Fold to combine. 

 Keep an eye on your sauce while you are getting the filling together.  You'll need to stir it occasionally. When you're filling is combined, add the Parmesan Cheese to the sauce & turn the heat off.  Stir well to combine & melt the cheese.  It's ok if the sauce looks thin, it will thicken up through the baking process.

 In a 9 X13" casserole or lasagna pan, add 1 1/2 cups (or so) of the Garlic & Parmesan cream sauce. 

 Put a layer of noodles over the sauce.

 Then add 1/2 of the chicken & ricotta mixture.

 Then add 1 layer of your sliced tomatoes. Season the tomatoes with a little salt & pepper. 

 Add 1/2 of the spinach on top of the tomatoes. 

 Sprinkle 1/2 cup (or so) of mozzarella cheese on top pf the spinach.  (I don't really measure the cheese!)

 Then repeat the layers 1 more time, starting with half of the remaining garlic & parmesan cream sauce. 

 After adding the second half of the chicken & ricotta mixture, the tomatoes, the spinach & the mozzarella cheese, put 1 last layer of noodles.  Then pour the last of the sauce on the top of the noodles.  Cover with aluminum foil (I spray the bottom of the foil with non stick spray so it won't stick to my lasagna). And yes...if you use the same pan that I do, it will be full to the rim!!  I always put my lasagna pan on top of a sheet pan, just in case it bubbles over some in the oven. 

 Bake for about 40 minutes at 375 degrees, then remove the foil & top with mozzarella cheese.  Continue to cook for another 15 minutes, until bubbly & brown. 

 Let the lasagna sit for 15 minutes or so before slicing so it can set & the sauce can thicken.  I serve a simple green salad to start while the lasagna is cooling. 

 Creamy, yummy goodness!!

 This recipe serves 6-8 people.