Chicken and Spinach White Lasagna

Prep Time: 45 Minutes Cooking Time: 45 Minutes 8-10 servings

Products included in recipe

Ingredients

Quantity	Ingredient
2 Packages	Granny's Lean Ground Chicken Thigh
1 tsp \| 5 ml	vegetable oil
3	garlic cloves, minced
to taste	sea salt and ground pepper
12-14	uncooked lasagna noodles
1/4 cup \| 65 ml	unsalted butter
1/3 cup \| 85 ml	all purpose flour
2 1/2 cup \| 625 ml	1% milk
1 cup \| 250 ml	heavy cream
1/2 cup \| 125 ml	parmesan cheese, grated
1/4 tsp \| 2.5 ml	sea salt and ground pepper
1 10oz pkg	frozen spinach, thawed and drained
2 cups \| 500 ml	ricotta cheese
3 cups \| 750 ml	mozzarella cheese, shredded
	vegetable spray

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.