Chicken Spinach Lasagna

By Rhonda7447

Ingredients

• 1-2 pckgs frozen chopped spinach
• 12 lasagna noodles
• salt-divided
• 1/2 cup chicken broth
• 2 cups milk
• 1/4 cup cornstarch
• pepper
• pinch of nutmeg
• 2 cups cooked chicken
• 2 T Parmesan cheese
• 6 T butter
• 1 egg - beaten

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cook spinach as directed ( I use two packages because I love spinach), cool and drain, and then squeeze excess fluid. Can store in the fridge at this point to use later if desired.

Step 2

Prepare lasagna noodles as directed. Drain

Step 3

In a medium saucepan, dissolve cornstarch in milk ( I use nonfat). Add chicken broth, salt, pepper, nutmeg, butter, cheese. Cook over medium heat, stirring constantly until mixture boils. Reduce heat and simmer for 1 minute, stirring constantly. Remove one cup sauce and stir slowly into egg and stir until well-blended. Cover and set aside.

Step 4

Add remaining sauce to chicken and spinach mixture in a large bowl. Stir until well-blended. Preheat oven to 350 degrees and grease bottom of 10 x 6 inch casserole. Cover with 3 noodles on the bottom, then 1/2 of the chicken mixture and repeat. Top with remaining noodles (you may have an excess of noodles for something else). Spread reserved egg sauce on top. Bake 35 to 40 minutes or until top is golden brown.