NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

2 sheets whole wheat lasagna noodles

1 cup fresh baby spinach

0.5 cup 1% milk

0.5 tbsp ghee

1 tbsp whole wheat flour

2 tbsp part-skim ricotta cheese

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375 degrees Fahrenheit and boil the lasagna noodles according to package directions until al dente.

• 2

  In a small saucepan over medium heat, melt the ghee and whisk in the whole wheat flour for one minute to create a light roux.

• 3

  Slowly pour in the milk while whisking constantly until the sauce thickens into a smooth bechamel, then season with nutmeg, salt, and pepper.

• 4

  In a separate bowl, mix the cooked shredded chicken with the ricotta cheese and minced garlic.

• 5

  Steam the fresh baby spinach until just wilted and squeeze out any excess moisture to prevent a watery lasagna.

• 6

  Spread a spoonful of bechamel in a small oven-safe dish, then layer one noodle, half the chicken mixture, half the spinach, and more bechamel.

• 7

  Repeat the layers with the remaining ingredients, finishing with a final noodle, the rest of the bechamel, and a sprinkle of parmesan cheese.

• 8

  Bake for 20 to 25 minutes until the sauce is bubbling and the top is golden brown.