Description
A lighter take on classic lasagna, this creamy chicken lasagna with white sauce is perfect for a festive yet healthy Christmas meal.
Ingredients
- 12 lasagna sheets (whole wheat or gluten-free)
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups low-fat milk
- 2 tbsp whole wheat flour
- 1/2 cup low-fat cream cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C (350°F).
- Heat olive oil in a pan and sauté onions and garlic until soft.
- Add mushrooms and spinach, cook for 3-4 minutes.
- Mix in shredded chicken and set aside.
- In another pan, whisk flour into milk over low heat until thickened.
- Stir in cream cheese, parmesan, nutmeg, salt, and pepper.
- Layer lasagna sheets, chicken mixture, and white sauce in a baking dish.
- Repeat layers, finishing with sauce and extra parmesan.
- Bake for 30-35 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use gluten-free lasagna sheets if needed.
- Replace chicken with tofu for a vegetarian version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian