Hey peeps! I haven't blogged in over a week--crazy! I haven't even been traveling, but between end-of-semester insanity, my allergies, managing a social life, and prepping for school this Fall, I've been absolutely swamped and wholly out of touch. My apartment is a mess, I've almost forgotten appointments--geez. I'm ready for things to settle down.On a brighter note, I found a recipe for lasagna! I like that this one includes spinach and chicken instead of beef--I've tried incorporating spinach into my lasagna recipes before, but I've never been satisfied with the results. I think I will try sauteing it a bit before adding it to the baking dish, as opposed to just dumping it in raw and frozen.
This recipe serves 12--you can freeze part of the finished product if you're cooking for a smaller number of people. It's delicious reheated--think homemade TV dinner :)
Disclaimer: This recipe isn't especially healthy--note the abundance of cheese and butter. I don't especially mind, but if you're watching your figure or counting calories, this one might not be for you!
Ingredients
9 Lasagna Noodles
1/2 C Butter
1 Onion, chopped
1 Garlic Clove, minced
1/2 C All-Purpose Flour
1 tsp Salt
2 C Chicken Broth
1 1/2 C Milk
4 C shredded Mozzarella
1 C grated Parmesan
2 C Ricotta Cheese
1 tsp dried Basil
1 tsp dried Oregano
1/2 tsp Black Pepper
2 C shredded Chicken meat, cooked
1 1b Italian Chicken Sausage
2 10-oz bags of frozen Spinach, seasoned to your liking and sauteed
1 Tb parsley
1/4 C grated Parmesan for topping
Directions
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
In a frying ban, saute the Italian sausage until brown and crumbled.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta, the sausage, and the chicken.
Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, the spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
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