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Chicken and Spinach Lasagna




Source of Recipe


Crisco


List of Ingredients




risco® Original No-Stick Cooking Spray
1 pound ground chicken or turkey
1 medium onion, chopped
2 cloves garlic, minced
1 1/4 cups cottage cheese
1 (10 oz.) package frozen chopped spinach, well drained and squeezed dry
Salt and pepper, to taste
1/2 cup Crisco® Light Tasting Olive Oil
1/2 cup Pillsbury BEST® All Purpose Flour
1 (14.5 oz.) can chicken broth
1 1/2 cups milk, divided
1/2 teaspoon ground nutmeg
1 cup grated Parmesan cheese
Salt and pepper, to taste
1 (8 or 9 oz.) box no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese

Recipe



HEAT oven to 350ºF. Coat 13 x 9-inch baking pan with no stick cooking spray.

SPRAY a large skillet with no-stick cooking spray. Heat over medium heat. Add chicken, onion and garlic. Sauté about 10 minutes, stirring and crumbling chicken until onion is clear. Remove from heat. Stir in cottage cheese and spinach. Season with salt and pepper. Mix well.


HEAT oil in medium saucepan. Stir in flour. Cook and stir 2 minutes. Slowly pour in chicken broth and 1 cup milk. Bring to a boil, whisking constantly. Whisk until mixture is slightly thickened. Remove from heat. Stir in nutmeg, Parmesan cheese and salt and pepper to taste. Add up to 1/2 cup of the remaining milk as needed to thin.


PLACE 1/2 cup sauce in the bottom of prepared pan. Cover with a layer of lasagna noodles. Pour 1/4 of the remaining sauce over the noodles. Top with 1/4 of the mozzarella and 1/3 of the chicken mixture. Top with another layer of noodles. Pour another 1/4 of the sauce, 1/4 of the cheese and 1/3 of the chicken. Top with another layer of noodles. Pour on another 1/4 of the sauce, 1/4 of the cheese and remaining 1/3 of chicken mixture. Top with lasagna noodles, remaining sauce and cheese. Cover with foil.


BAKE 35 minutes. Remove foil and bake 20 minutes more, or until golden brown and bubbly. Let stand for 15 minutes before slicing.

SERVES 10-12