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chicken & spinach lasagna in bechamel sauce

(1 rating)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

My new chicken lasagna got great reviews at lunch yesterday. I wanted a to make a special dish using one of Gary Langers new "Pomodori's Sauces". http://www.pomodorifoods.com/ This is what I came up with. Serve with a tossed salad and some garlic bread. Enjoy!

(1 rating)
yield 10 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For chicken & spinach lasagna in bechamel sauce

  • 3 c
    chicken, cooked and shredded or chopped
  • 3 c
    cottage cheese, small curd or ricotta cheese
  • 1
    (10-oz) package frozen spinach, thawed and well drained
  • 2 Tbsp
    basil pesto
  • salt and pepper to taste
  • lasagna noodles, cooked to directions
  • 16 oz
    mozzarella cheese, shredded
  • 1
    (26-oz) jar marinara sauce (i used pomodori's)
  • CREAM CHEESE BEACHAMEL SAUCE
  • 1/4 c
    butter
  • 1/4 c
    all purpose flour
  • 1 1/2 c
    half and half
  • 1 c
    milk
  • 1/2 c
    chicken stock or broth
  • 1
    (8-oz) package cream cheese
  • 1/4 c
    parmesan cheese
  • 2 Tbsp
    parsley paste or 1/4 cup chopped fresh parsley
  • pinch
    freshly grated nutmeg
  • salt and pepper to taste

How To Make chicken & spinach lasagna in bechamel sauce

  • 1
    Preheat oven to 350 degrees. Grease a large lasagna pan. I used PAM spray.
  • 2
    NOTE: I used oven roasted chicken breast. Rotisserie chicken would as well in this dish.
  • 3
    Combine cottage cheese, spinach and pesto; add salt and pepper to taste. Set aside until ready to layer lasagna.
  • 4
    Cook lasagna to directions, drain and set aside.
  • 5
    BEACHAMEL SAUCE: Melt butter in sauce pan over meduim head; add flour and whisk until smooth.
  • 6
    Gradually add half and half, milk and chicken stock. Continue cooking and stirring until mixture is thick and bubbly, add cream cheese and parmesan. Continue stirring until cheese has melted and mixture is smooth; remove from heat.
  • 7
    Add parsley and seasonings; set aside until ready to layer lasagna.
  • 8
    In a large lasagna pan start creating the lasagna by spooning 1/3 of the beachamel sauce in the bottom of dish, add a layer of noodles.
  • 9
    Add another layer of the bechamel sauce over the noodles, then add a layer of the cottage cheese/spinach mixture, a layer of chicken and top with shredded mozzerella. Repeat layer ending with a layer of lasagna noodles. Top with 1/2 of the marinara sauce and top with shredded mozzerella.
  • 10
    Bake for 30 minutes until bubbly around the edges.
  • 11
    Serve squares of lasagna in a bed of marinara sauce.
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