Directions
- Cook lasagna noodles according to package directions. Set aside.
- Heat oil in large non stick skillet to medium-high heat.
- Cook ground chicken with garlic, breaking up chunks with a wooden spoon, for 5 minutes or until no longer pink.
- Season cooked chicken with salt and pepper then set aside.
- In same skillet, add butter and sprinkle in flour. Cook on medium-low for 3 to 4 minutes, stirring with a wooden spoon.
- Gradually add milk and cream, stirring with a whisk until blended into the flour mixture.
- Bring mixture to a boil over medium and cook for 5 minutes or until thickened, stirring constantly.
- Add parmesan cheese, salt and pepper. Cook for 1 minute longer then remove from heat.
- In large bowl, mix together cooked chicken, spinach and ricotta cheese.
- Arrange 4 lasagna noodles over the bottom of a 9"x13" baking dish coated with cooking spray.
- Spread chicken mixture over the noodles. Add 3/4 cup white sauce and 3/4 cup mozzarella over chicken. Repeat with remaining layers, ending with noodles.
- Sprinkle top layer with remaining shredded mozzarella and any remaining white sauce.
- Cover with foil and bake at 375°F | 190°C for 45-55 minutes. Let stand for 10 minutes before serving.
Try this recipe with Granny's Lean Ground Turkey!
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