Chicken and Spinach Lasagna

  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 40 min
  • Cook: 55 min
  • Yield: 8 servings
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Ingredients

Crisco® Original No-Stick Cooking Spray

1 lb. ground chicken or turkey

1 medium onion, chopped

2 cloves garlic, minced

1 1/4 cups cottage cheese

1 (10 oz.) pkg. frozen chopped spinach, well drained and squeezed dry

Salt and pepper, to taste

1/2 cup Crisco® Light Olive Oil

1/2 cup Pillsbury BEST® All Purpose Flour

1 (14.5 oz.) can chicken broth

1 1/2 cups milk, divided

1/2 tsp. ground nutmeg

1 cup grated Parmesan cheese

1 (8 or 9 oz.) box no-boil lasagna noodles

2 1/2 cups shredded mozzarella cheese

Directions

  1. HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no stick cooking spray.
  2. SPRAY a large skillet with no-stick cooking spray. Heat over medium heat. Add chicken, onion and garlic. Saute about 10 minutes, stirring and crumbling chicken until onion is clear. Remove from heat. Stir in cottage cheese and spinach. Season with salt and pepper. Mix well.
  3. HEAT oil in medium saucepan. Stir in flour. Cook and stir 2 minutes. Slowly pour in chicken broth and 1 cup milk. Bring to a boil, whisking constantly. Whisk until mixture is slightly thickened. Remove from heat. Stir in nutmeg, Parmesan cheese and salt and pepper to taste. Add up to 1/2 cup of the remaining milk as needed to thin.
  4. PLACE 1/2 cup sauce in the bottom of prepared pan. Cover with a layer of lasagna noodles. Pour 1/4 of the remaining sauce over the noodles. Top with 1/4 of the mozzarella and 1/3 of the chicken mixture. Top with another layer of noodles. Pour another 1/4 of the sauce, 1/4 of the cheese and 1/3 of the chicken. Top with another layer of noodles. Pour on another 1/4 of the sauce, 1/4 of the cheese and remaining 1/3 of chicken mixture. Top with lasagna noodles, remaining sauce and cheese. Cover with foil.
  5. BAKE 35 minutes. Remove foil and bake 20 minutes more, or until golden brown and bubbly. Let stand for 15 minutes before slicing.
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