Ingredients with Measurements:
- 9 lasagna noodles
- 2 cups cooked and shredded chicken
- 2 cups fresh spinach leaves
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Saucepan for making the sauce
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened.
4. Add the flour and whisk until smooth. Cook for 1-2 minutes.
5. Gradually whisk in the milk until the mixture is smooth. Cook, whisking constantly, until the sauce thickens.
6. Stir in the Parmesan cheese, salt, and pepper.
7. Add the shredded chicken and spinach to the sauce and stir until combined.
8. Spread a thin layer of the sauce on the bottom of the baking dish.
9. Place three lasagna noodles on top of the sauce.
10. Spread half of the chicken and spinach mixture over the noodles.
11. Sprinkle 1/3 of the mozzarella cheese on top of the chicken and spinach mixture.
12. Repeat with another layer of noodles, chicken and spinach mixture, and mozzarella cheese.
13. Top with a final layer of noodles and the remaining mozzarella cheese.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 407
- Fat: 19g
- Carbohydrates: 28g
- Protein: 30g
Substitutions for ingredients:
- You can use cooked turkey instead of chicken.
- You can use frozen spinach instead of fresh spinach.
Variations:
- You can add mushrooms to the sauce.
- You can use a different type of cheese, such as cheddar or Gouda.
Tips and tricks:
- Be sure to cook the lasagna noodles until al dente so they don't become too soft when baked.
- You can make the sauce ahead of time and store it in the refrigerator until ready to use.
- To make the lasagna vegetarian, omit the chicken and use vegetable broth instead of chicken broth in the sauce.
Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the lasagna in a baking dish and cover with foil. Bake at 350°F for 20-25 minutes, or until heated through.
Presentation ideas:
- Serve the lasagna on a large platter with a side salad.
Garnishes:
- Garnish with fresh parsley or basil.
Pairings:
- Serve with garlic bread and a glass of red wine.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the lasagna is too dry, add a little more sauce or milk to the top layer before baking.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve hot and enjoy!
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Region: Italian