Description
A lighter take on classic lasagna with tender chicken, creamy white sauce, and layers of pasta for a delicious and satisfying meal.
Ingredients
- 12 lasagna noodles
- 2 cups cooked chicken, shredded
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups low-fat milk
- 2 tbsp flour
- 2 tbsp butter
- 1 cup low-fat mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles as per package instructions. Drain and set aside.
- In a pan, melt butter over medium heat. Add onions and garlic, sauté until soft.
- Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth.
- Add salt, pepper, and nutmeg. Cook until sauce thickens.
- Layer noodles, chicken, spinach, mushrooms, and sauce in a baking dish. Repeat layers.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Use whole wheat lasagna noodles for extra fiber.
- Replace chicken with tofu for a vegetarian version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian