White Lasagna with Chicken and Pesto

• Meat

  • 2 cup Chicken, cooked

• Produce

  • 2 tsp Basil, dried
  • 3 cloves Garlic
  • 1 Onion, chopped (about 1 cup, small
  • 2 cups Spinach, fresh

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 2/3 cup Chicken broth

• Condiments

  • 1/3 cup Basil pesto, homemade or store bought

• Pasta & Grains

  • 9 No boil lasagna noodles

• Baking & Spices

  • 6 tbsp Flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 1/3 cup Greek yogurt
  • 1/3 cup Milk
  • 1 1/2 cups Mozzarella cheese
  • 3 tbsp Parmesan cheese
  • 1 15-ounce container Ricotta cheese

Found on thefoodcharlatan.com

Ingredients

• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 small onion, chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 teaspoons dried basil (or 1 tablespoon fresh)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 tablespoons flour
• 1/3 cup milk
• 1/3 cup Greek yogurt
• 1 and 2/3 cup chicken broth
• 2 cup cooked chicken, chopped (rotisserie is best)
• 1 15-ounce container ricotta cheese
• 1/3 cup basil pesto, homemade or store-bought
• 1 egg
• 9 no-boil lasagna noodles
• 1 and 1/2 cups mozzarella cheese
• 2-3 cups fresh spinach
• 3-4 tablespoons Parmesan cheese

Directions

• Preheat oven to 350 degrees F.
• In a large skillet, melt butter with olive oil over medium heat. Add 1 cup onions and saute 5-8 minutes, or until the onions are soft.
• Add 2-3 cloves of garlic and saute one more minute.
• In a small bowl combine the basil, salt, pepper, and flour. Add to the onion mixture and whisk together until all the oil is absorbed.
• In a large glass measuring cup, add milk, Greek yogurt, and chicken broth. Stir to combine.
• Gradually add the liquid to the pan, whisking constantly. Go as slow as you need to make sure the liquid gets absorbed. You want to whisk out any chunks.
• Cook over medium heat, stirring until the mixture is thickened slightly, just a couple minutes. Add the chicken and turn off the heat.
• In a medium bowl, stir together ricotta, pesto, and 1 egg.
• To assemble: wet the bottom of a 2 quart casserole dish with some of the white sauce. Just enough so the noodles dont stick.
• Layer 3 no-boil lasagna noodles on top. Spread with 1/3 of the ricotta mixture. Top with a handful of fresh spinach. Add 1/3 of the white sauce and spread to the edges. Top with 1/3 of the mozzarella cheese.
• Repeat twice more. Noodles, ricotta, spinach, white sauce, cheese.
• Sprinkle the top with Parmesan cheese.
• Spray a sheet of foil with nonstick spray and cover the lasagna.
• Bake at 350 for about 50 minutes, or until cooked and tender.
• Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 1 to 3 minutes. Keep an eye on it!
• Let stand for 10 minutes before serving. I like to serve this with some bread, a big salad, and maybe some other green vegetable.

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