CHICKEN LASAGNA

I made this for the very first time and loved it!  It was a very good lasagna. I made it for a dinner we have for friends.  They also loved it.  

Lasagna for me has always been made with a red sauce with meat.  This was totally different. I am very happy I tried it because it is my new favorite.  I have been on an Italian Food kick lately and this recipe is a keeper.

I made this for the first time last night and it was absolutely delicious.  I like it better than the red sauce lasagna to my surprise.

CHICKEN LASAGNA

CHICKEN LASAGNA INGREDIENTS:

9 Lasagna Noodles, cooled al dente

4 Cups Shredded Chicken

SPINACH CREAM SAUCE:

1 Tablespoon Olive Oil

1 Medium Onion, finely chopped

4 Tablespoons Unsalted Butter

⅓ Cup Flour

2 ½ Cups Chicken Broth

1 ½ Cups Half and Half, or ½ Milk, ½ Whipping Cream

5 oz Fresh Spinach, chopped

2 teaspoons Sea Salt

½ teaspoon Black Pepper

3 Garlic Cloves, minced

RICOTTA CHEESE SAUCE

15 oz. Ricotta Cheese

1 Large Egg

3 Cups Mozzarella Cheese, 12 oz by weight, reserve 1 cup for top of lasagna)

COOK NOODLES AND CHICKEN:

1. Pre-heat the oven to 375 degrees F. Cook the Pasta in a large pot of water with a little olive oil in it. Drain and run cool water over it to stop the pasta from sticking. Shred 4 cups of Chicken.  Set aside
   

MAKE THE BELACHAMEL (SPINACH SAUCE:

1. Place a pot or large saucepan over medium heat, add 1 Tablespoon of Olive Oil and saute the Onion for 3 to 4 minutes until softened. Add the 4 Tablespoons Butter and Flour.  Stirring or whisking constantly, continue cooking this for 3 minutes or until the flour mixture is golden.

2. Add the 2 ½ Cups Chicken Broth, 1 ½ Cups Half and Half, Salt and Pepper.  Whisk until smooth and simmer for 5 minutes until thickened to a light gravy consistency.

3. Add the garlic and the spinach, stir to combine then remove from heat.  

MAKE THE RICOTTA SAUCE:

1. In a large bowl, stir together: ricotta, egg, 2 Cups Mozzarella Cheese, ¼ Cup Parmesan, and ¼ cup chopped parsley.

TO ASSEMBLE THE LASAGNA:

1. Add a little of the spinach sauce to the bottom of a 9X13 pan, add three noodles, add ½ the ricotta sauce, ½ shredded chicken, and ⅓ or the spinach sauce. Repeat. 

2. Add the reserved Mozzarella Cheese to the top of the Lasagna. 

3. Cover and bake for 45 minutes at 375 degrees F. Then uncover and broil for 3 minutes to brown the cheese on top. Rest for 10 minutes before serving and slicing.