75 minutes
Serves 5
Ingredients:
1 pre-cooked deli rotisserie chicken
2 Tbsp. butter
1 Tbsp. minced garlic
1/2 cup diced onion
1 1/2 tsp. salt
1 1/2 tsp. black pepper
2 Tbsp. flour
3 1/2 cups milk
1 cup shredded parmesan cheese
1 cup chopped fresh spinach
15 oz. ricotta cheese
1 egg
2 Tbsp. lemon juice
2 Tbsp. dried oregano
1 tsp. sea salt
12 oz. box lasagna noodles
1/2 pound shredded mozzarella cheese
Make Dinner:
Remove skin from rotisserie chicken and chop breast meat into bite size pieces to equal 2 cups. Set aside.
Melt butter in a large saucepan over medium heat. Add garlic, onions, salt and pepper and sauté for 5 minutes. Add flour and mix well to create a thick paste. Add 1/2 cup milk, stirring constantly, until mixture thickens once again. Continue to add milk, 1/2 cup at a time, stirring often until thin sauce forms. Add parmesan cheese. Mix well until cheese is fully incorporated. Add diced chicken and chopped spinach. Reduce heat to medium low and simmer for 5 minutes until sauce begins to thicken. Remove from heat.
In a small mixing bowl, combine ricotta cheese, egg, lemon juice, oregano and salt. Mix well.
Preheat oven to 375 degrees. To build lasagna, spread 1 cup sauce mixture into bottom of 8 x 8 baking pan. Top with 4-5 dry lasagna noodles, laid flat to cover sauce completely. Top noodles with 6-8 Tbsp. ricotta mixture. Use a spatula to spread ricotta evenly over pasta. Top with 3/4 cup sauce and 1/4 cup mozzarella cheese. Top cheese with another layer of lasagna noodles. Again top noodles with ricotta mixture, spreading evenly over pasta. Top with another 3/4 cup sauce and shredded mozzarella cheese. Repeat steps a third time to create final layer finishing with 1/2 cup mozzarella cheese. Cover lasagna with aluminum foil and bake at 375 degrees for 30 minutes. Remove foil from pan and bake another 15 minutes until cheese is golden brown and bubbly. Remove from oven and allow to rest for another 15 minutes before cutting.