Chicken Spinach Lasagna In Bechamel Sauce Recipes

Steps:

• Sauce: Heat the milk until very warm but do not bring to a boil.
• In another pan over medium heat, melt the butter.
• Do not let the butter brown.
• Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
• Gradually add the hot milk.
• Continue to whisk until the sauce is thickened.
• add the freshly grated nutmeg if using.
• Sauté the garlic and onions in the butter or oil until the onions are translucent.
• Stir in the spinach and 1/2 cup of the parsley.
• Add a little water if the spinach is dry.
• Cook until the spinach wilts then remove it from the heat; set aside.
• Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
• You may cook the lasagna until al dente or don't cook them at all.
• Moosewood does not cook theirs, they just layer the raw noodles in the pan.
• Oil a large casserole or lasagna pan.
• Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top.
• Cover the casserole and bake at 350°F for 45 minutes.
• Uncover the casserole and bake for another 10 to 15 minutes.
• Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.

Steps:

• 1. Preheat oven to 350 degrees. Grease a large lasagna pan. I used PAM spray.
• 2. NOTE: I used oven roasted chicken breast. Rotisserie chicken would as well in this dish.
• 3. Combine cottage cheese, spinach and pesto; add salt and pepper to taste. Set aside until ready to layer lasagna.
• 4. Cook lasagna to directions, drain and set aside.
• 5. BEACHAMEL SAUCE: Melt butter in sauce pan over meduim head; add flour and whisk until smooth.
• 6. Gradually add half and half, milk and chicken stock. Continue cooking and stirring until mixture is thick and bubbly, add cream cheese and parmesan. Continue stirring until cheese has melted and mixture is smooth; remove from heat.
• 7. Add parsley and seasonings; set aside until ready to layer lasagna.
• 8. In a large lasagna pan start creating the lasagna by spooning 1/3 of the beachamel sauce in the bottom of dish, add a layer of noodles.
• 9. Add another layer of the bechamel sauce over the noodles, then add a layer of the cottage cheese/spinach mixture, a layer of chicken and top with shredded mozzerella. Repeat layer ending with a layer of lasagna noodles. Top with 1/2 of the marinara sauce and top with shredded mozzerella.
• 10. Bake for 30 minutes until bubbly around the edges.
• 11. Serve squares of lasagna in a bed of marinara sauce.