For the first time ever I tried my hand at making some chicken and spinach lasagna. To my surprise it ended up being restaurant quality, so I wanted to share it with you. Unfortunately, I didn't follow a strict recipe, but kind of threw things together on the fly. To recreate you'll have to do things to taste, but honestly in my opinion those always end up being the best dishes as they're made especially for your palette. So here's what you'll need to do:
- Heat skillet thinly coated with olive oil on low/medium heat
- Once oil is hot add pieces of chopped chicken breast seasoned with salt, pepper, and garlic powder. Be sure to cook chicken slow so it retains moisture, then set aside.
- While cooking chicken boil lasagna noodles, and stop cooking them just before they are done (remainder of noodle cooking will take place in oven).
- Heat oven to 350 degrees.
- In the same skillet create white sauce using heavy whipping cream, 1 tbsp butter, and seasoning with salt, pepper, and garlic powder. Cook on low.
- After sauce begins to simmer slowly add in flour to thicken sauce to desired consistency.
- Lastly add spinach and cooked chicken to sauce and taste for desired flavor.
- Add bottom layer of lasagna noodles to a baking dish and top layer with thin coat of ricotta cheese. Season ricotta lightly with salt, pepper, and garlic powder. Then add thin layer of shredded parmesan cheese and raw spinach.
- Add layer of sauce, then repeat last two steps.
- Once you have two sauce layers, top dish with mixture of shredded mozzarella and parmigiano reggiano.
- Add dish to oven and cook until top layer of cheese is melted.
- Once melted turn oven to high broil and cook until top layer of cheese is slightly brown.
My apologies for the loose directions. I hope you won't let that deter you from trying this dish out. It was seriously delicious :-) One day I'll update with firm measurements.
*** To make this dish vegetarian swap chicken for broccoli***