Friday, December 16, 2011

Chicken and Spinach Lasagna


Servings: 6 (I know this will leave you with lots of left overs, but you could serve it when you have company or just freeze the remainder and have it for lunch!)
Preheat oven to 350 degrees.
Ingredients:
  • 1/2 lb ground chicken (you could really use any ground meat you like)
  • 1/2 onion (diced)
  • 1 large garlic clove
  • 1/2 cup cottage cheese
  • 5 oz frozen spinach (thawed and drained)
  • 1/4 cup all purpose flour
  • 1/4 cup butter or olive oil
  • 1 cup chicken broth
  • 1/2-3/4 cup milk (I use silk unsweetened almond milk)
  • 6 or so pieces of lasagna noodles (I prefer whole wheat)
  • 1/2 cup grated parmesan
  • shredded mozzarella cheese
First add the ground chicken, diced onion and minced garlic clove into a saute pan and cook over medium high heat until chicken is done and onion is translucent.  Then reduce the heat to low and stir in spinach and cottage cheese.

While the chicken and onions are cooking, bring a large pot with water and salt to boil and add the lasagna noodles.  Cook until al dente or lightly softened.  Do not cook them all the way because they will cook more in the oven.  When they are softened, remove from boiling water, rinse with cold water to stop the cooking and set aside.
For the sauce, mix the flour and butter or olive oil together in a small sauce pot over medium high heat. Combine the chicken broth and 1/2 cup of milk.  Once flour-butter is incorporated, slowly add the chicken broth and milk liquid while whisking.  You will initially get clumps- this is okay, keep whisking.  Bring to a boil and allow to slightly thicken.  If it gets too thick, add more milk to loosen.  Add the parmesan cheese and let melt into sauce.
Spread a small amount of the sauce into a baking dish and lay a layer of lasagna noodles.  Add 1/3 of the meat mixture, add 1/3 of the sauce and then sprinkle mozzarella on top.  Then add a second layer of noodles, with another 1/3 of the meat and 1/3 of the sauce and again sprinkle mozzarella.  Layer the last of the noodles on top and add the last of the meat, sauce and top with mozzarella.
Top with aluminum foil and Bake in the oven for 30 minutes then remove foil and bake for 15-20 more or until top is brown and bubbly.
OPTIONAL:  You can add stale breadcrumbs or panko on top after removing the aluminum foil for an added crunch texture.

No comments:

Post a Comment