Chicken Lasagna

Ingredients

• 12 lasagna noodles (cooked and cooled)
• 4 cups cooked chopped chicken (or shredded chicken)
• 3 cups vegetables (cooked and cooled)
• 10 ounces frozen chopped spinach (defrosted and squeezed dry)
• 2 cups cottage cheese (or ricotta cheese)
• 2 eggs
• 2 tablespoons chopped fresh parsley
• 4 cups shredded mozzarella cheese (divided)
• ⅔ cup shredded Parmesan cheese (divided)
• ⅓ cup butter
• 1 onion (diced)
• 2 cloves garlic (minced)
• ¼ cup all-purpose flour
• 2 cups milk
• 2 cups chicken broth
• 4 ounces cream cheese
• 1 teaspoon dried basil
• ½ teaspoon dried oregano

Steps

1. 1

   Preheat oven to 350°F.

2. 2

   To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.

3. 3

   Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.Once all of the liquid has been added, stir in cream cheese until melted.

4. 4

   Remove from heat and add in ⅓ cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.

5. 5

   Combine cottage cheese, eggs, parsley and spinach. Set aside.

6. 6

   In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with ½ mozza, ¼ cup parmesan and ⅓ of the sauce.

7. 7

   Add another layer of noodles, chicken, cottage cheese mixture, sauce. Top with noodles and sauce. Cover and bake 40 minutes.

8. 8

   Uncover, top with cheese and bake 20-30 minutes more.