- Sauté and Thicken the Sauce: In a large skillet, melt butter and sauté the diced onions until soft. Add the minced garlic and cook for another minute. Whisk in the flour and cook for about a minute. Slowly pour in the chicken stock and heavy cream, stirring until smooth. Season with salt and pepper, then simmer until the sauce thickens.
- Add Spinach and Parmesan: Remove the skillet from the heat. Toss in the fresh spinach and some of the grated Parmesan cheese, stirring until the spinach wilts.
- Prepare the Ricotta Filling: In a separate large bowl, combine the ricotta cheese, egg, grated Parmesan cheese, some of the shredded mozzarella, and Italian seasoning.
- Assemble the Lasagna: Spread a thin layer of the cream sauce mixture on the bottom of a baking or casserole dish. Arrange a layer of cooked lasagna noodles over the sauce. Top the noodles with more cream sauce, a layer of the chicken, and some of the ricotta cheese mixture. Repeat these layers until all ingredients are used, finishing with a final layer of sauce and cheese on top.
- Bake: Cover the baking dish with foil and bake as directed. Remove the foil and continue baking until the top is golden brown and bubbly. Let the lasagna rest for a few minutes before serving.
Recipe Tips
- Noodles: This recipe was developed using lasagna noodles that were pre-cooked. If you want to use no-boil noodles, adjust the liquid in the sauce accordingly.
- Spinach: You can use frozen spinach, just be sure to thaw it and squeeze out all the excess water before adding it to the sauce.
- Cottage Cheese: Cottage cheese can be used as a substitute for ricotta cheese in the filling.
- Covering with Foil: Use a few toothpicks to “tent” the foil over the top of the casserole dish. This will prevent the cheese from sticking to the foil as it bakes.
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