Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cooked and shredded
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups low-fat milk, warmed
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1 pinch salt
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 3 cups shredded part-skim mozzarella cheese
  • 9-12 lasagna noodles, boiled al dente

Instructions:

  1. Boil lasagna noodles in salted water until just al dente. Drain and lay them flat on parchment paper to prevent sticking.
  2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the shredded chicken and chopped spinach. Cook until spinach is wilted and chicken is evenly coated. Season with salt and pepper; remove from heat.
  3. In a small bowl, whisk together the part-skim ricotta and the beaten egg until smooth.
  4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to remove the raw flour taste, ensuring it doesn't brown.
  5. Slowly pour in warmed low-fat milk, whisking constantly to maintain a smooth emulsion. Stir in grated Parmesan cheese and ground nutmeg until the sauce is thickened and velvety.
  6. Spread a thin layer of white sauce on the bottom of a 9x13 inch baking dish. Layer noodles, ricotta mixture, chicken-spinach filling, and a sprinkle of mozzarella cheese.
  7. Repeat the layering process, finishing with a final layer of noodles topped with the remaining white sauce and mozzarella cheese.
  8. Bake in a preheated oven for 35 minutes or until the cheese is golden brown and bubbling.
  9. Allow the lasagna to rest for 15-20 minutes before slicing to ensure the layers remain structured.