YOUR SOLIN GENERATED RECIPE
Creamy White Chicken and Spinach Lasagna
Savor a comforting twist on traditional lasagna with this creamy white chicken and spinach version. Tender shredded chicken mingles with vibrant spinach, layered between delicate sheets of lasagna noodle and a light, velvety white sauce enriched with a hint of low-fat cheeses. Every bite delivers a balanced mix of flavors and textures, perfect for a hearty yet healthful meal.
INGREDIENTS
3 oz Chicken Breast, cooked & shredded
1/2 cup Low-Fat Cottage Cheese
1 cup Fresh Spinach
1 serving White Lasagna Noodle (cooked)
1/4 cup Low-Fat Milk
1 tablespoon All-Purpose Flour
1/8 cup Part-Skim Mozzarella Cheese
1 clove Garlic, minced
1 small Onion, diced
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.
Add the shredded chicken to the skillet, seasoning with salt and pepper. Stir for a couple of minutes until warmed through.
In a small saucepan, combine the low-fat milk and all-purpose flour. Whisk over medium heat until the sauce thickens slightly, about 3-4 minutes. Remove from heat.
Mix the cottage cheese into the white sauce, stirring until smooth. Add half of the fresh spinach and combine.
Assemble the lasagna in a small baking dish by layering the cooked white lasagna noodle, then a layer of chicken and onion mixture, followed by a spread of the creamy spinach sauce.
Repeat layering if desired, finishing with the creamy sauce on top. Sprinkle the part-skim mozzarella cheese over the final layer.
Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and lightly golden.
Garnish with the remaining fresh spinach, and serve warm.