Brace yourselves for the longest blog post of life.
As I’ve mentioned before, I’ve got a half dozen or so close friends who are pregnant – all due between the end of March and the beginning of June!
That means one thing – it’s baby shower season! My office closet has been jammed with pretty pink, blue and yellow gifts for the last few weeks and I’m loving it.
I had the pleasure of hosting two showers this month, one for Erin and the other for Kristy. For the latter, I decided to switch things up and create a totally version of my most popular recipe to late – lasagna!
This recipe reminds me of my White Pizza Dip, which I make ALL THE TIME, especially for Kristy because she loves it so much. The sauce is pretty similar.
I make this the same way as you would any other lasagna, but the sauce is white and the meat is substituted for spinach and chicken. You could absolutely leave the chicken out and make this vegetarian, though, and it would be just as good.
So let’s get down to it. First of all, you make the sauce. I wanted to drink it because it smelled AMAZING. And it didn’t even have any ricotta in it!
Then you spread a little in the bottom of your greased baking dish, and top it with noodles. I should mention that unlike my easy regular lasagna, you do need to cook the noodles first.
Now comes the delicious cheese.Dollop it around the noodles. Don’t worry about spreading it out – when everything gets packed down and cooked, it will melt.
On top of that, you’re going to layer the spinach, chicken and cheese. It might seem like an insane amount of spinach, but don’t worry – it all cooks down. Just press on it to make it fit. You’ll also add more sauce over every noodle layer. The order doesn’t matter too much.
Repeat this process until you have three layers of noodles, ending with them on top, as per the photo below. I used an extra noodle on top so there were four across, but you don’t have to.
Then you’ll smother the top with all remaining sauce and sprinkle with parmesan cheese. Now she’s ready for the oven! Looks good, eh?
It was as all eaten at Kristy’s shower, and a few people have asked for the recipe since then, so I considered it a success! It’s not the healthiest thing in the world, but I’m hoping those who loved my easy lasagna will love this one just as much, if not more!
- 9 lasagna noodles, cooked
- 2 cups ricotta
- 2 cups chopped cooked chicken breast
- 4 cups shredded cheese (I used cheddar and marble, but mozzarella would be good)
- 1 cup parmesan cheese (I used the shaky kind)
- 12 oz spinach, roughly chopped
- 1/4 cup margarine
- 1/2 cup chopped onion
- 2 tsp minced garlic
- 6 tbsps flour
- 1 cup chicken broth
- 2 1/2 cups milk
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt & pepper, to taste
- Preheat oven to 350 degrees. Grease a 9X13-inch baking dish. To make the sauce, in a large frying pan, melt butter and add onion and garlic and cook, stirring often, until the onion is translucent. Stir in the flour and stir for 2 minutes.Whisk while adding the chicken broth and milk. Cook and stir until it thickens. Add basil, oregano, salt and pepper. To assemble the lasagna, spread a cup of sauce on the bottom of the prepared pan. Place 3 noodles on top and dollop with 1/2 the ricotta. Add half the spinach and half of the chicken, then sprinkle half of both cheeses on top. Place three noodles over the top and press down. Spread half of the remaining sauce over the top and repeat the layers again - ricotta, spinach, chicken, cheeses. Place the last three noodles and press down again. Finish with remaining sauce and cheese. Cover the dish aluminum foil sprayed with Pam and bake for 30 minutes. Uncover and bake for 15 minutes until golden and bubbly. Let sit for 10 minutes before cutting or serving.