Ingredients:
- 3 chicken breasts
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- salt and pepper
- 1 stick plus 2 tbsp unsalted butter
- 1 cup finely chopped onion
- 3 tbsp minced garlic
- 1/2 cup flour
- 7 cups whole milk
- 2 cup grated parmesan cheese, divided
- 3 cups fresh baby spinach leaves
- 1/4 tsp nutmeg
- 1 lb lasagna noodles
- 16 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- additional 1/2 stick of butter cut into pats for top of casserole
Directions:
Heat olive oil in a skillet, season chicken with Italian seasoning, garlic powder, onion powder, cayenne and salt and pepper and cook until done, shred and set aside.
Meanwhile cook lasagna noodles according to package.
In a large pot on medium heat, sauté onions in butter until soft, add in garlic and cook for a couple more minutes. Add the flour and season with salt and pepper and cook for 2-3 minutes while stirring. Slowly add in milk and continue to stir. Cook for 4-5 minutes until thickened, stirring occasionally. Once sauce is thickened add in spinach, stir until wilted and then add 1 1/2 cups parmesan cheese, shredded chicken and nutmeg. Taste and adjust salt and pepper, remove from heat.
Preheat oven to 375 degrees.
Now it’s time to assemble. Coat the bottom of a 9x13 inch baking pan with 1/2 cup sauce. Next, add 3 lasagna noodles then a thin layer of ricotta, 1/3 of the mozzarella. Repeat layers 2 more times using 1/4 of sauce at a time, ending with layer of pasta covered in the sauce. Sprinkle remaining 1/2 cup of parmesan and dot with butter. Bake for 40-45 minutes until top is lightly browned and casserole is bubbly. Let sit for 15-20 minutes before slicing.
*notes—you will probably use less than the entire lb. of pasta. Be sure to fill in any gaps with the broken pieces. Mushrooms can be added, just saute with the onions. Leave the chicken out for a vegetarian dish.
