INGREDIENTS
- Cooking spray
- 6 no-boil lasagna noodles (Barilla brand)
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1/2 cup sliced mushrooms
- 1 1/2 cups shredded cooked chicken breast
- 1 (10oz) pkg frozen spinach, thawed, drained & squeezed dry
- 3/4 cup preshredded Italian-blend cheese
- 1 1/2 cups pasta sauce (homemade or jarred)
- salt, pepper, dried basil, dried oregano to taste
DIRECTIONS
- I found the original recipe on CookingLight.com, however I've altered it to my tastes. The following includes my alterations:
- Cooking spray
- 6 no-boil lasagna noodles (Barilla brand)
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1/2 cup sliced mushrooms
- 1 1/2 cups shredded cooked chicken breast
- 1 (10oz) pkg frozen spinach, thawed, drained & squeezed dry
- 3/4 cup preshredded Italian-blend cheese
- 1 1/2 cups pasta sauce (homemade or jarred)
- salt, pepper, dried basil, dried oregano to taste
- - In pan, saute garlic and onions in cooking oil.
- - Add chicken and spinach.
- - Season with spices to taste and cook until warmed through.
- - Spray bottom of 8x8 pan.
- - Spread 1/4 cup sauce in bottom pan.
- - Arrange 2 noodles over sauce; top with chicken & spinach mixture.
- - Top with some italian cheese blend and then 3/4 cup sauce.
- - Repeat layers, ending with noodles.
- - Spread remaining sauce over noodles.
- - Cover and bake at 375 degrees for 45 minutes.
- - Uncover & top with cheese; bake an additional 5 minutes.
- - Let stand 5 minutes.
- - Before serving, top with mornay sauce below.
- Meanwhile, prepare a garlic parmesan mornay sauce:
- 3 tablespoons margarine or butter
- 1 heaping tablespoon flour
- 1 cup half & half
- 1 tablespoon minced garlic
- 1/2 cup italian cheese blend
- - In small sauce pan, melt margarine/butter.
- - Add flour and cook until bubbly.
- - Slowly add half & half and let it come to a low boil.
- - Remove from heat & stir in cheese until melted through.
