Ingredients:
1 lb cooked chicken breasts, chopped
1 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry
1 lb fresh mushrooms, sliced
1 medium onions, chopped
2 cups lowfat mozzarella cheese
16 ounces low-fat ricotta cheese
1 large eggs
1 cup parmesan cheese
9 lasagna noodles ( I precooked mine)
white sauce
1/4 cup flour
1 quart skim milk
2 tablespoons butter
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon white pepper
Directions:
Pre-cook your lasagna noodles according to the package directions. Set aside.
Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
Add the flour and cook for 1 minute.
Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
Stir until cheese has melted and add chicken breast and spinach. Set aside.
In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
Begin to layer the lasagna (I used a deep 9×9 stoneware dish I had, but a 13×9 dish would work as well).
Spread a small amount of sauce over the bottom of your pan.
Cover sauce with one layer of pasta.
Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
Cover the cheese with 1/3 of the remaining sauce.
Add another layer of pasta.
Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
Cover the cheese with 1/2 of the remaining sauce.
Add a final layer of pasta.
Cover the pasta with the remaining sauce and cover the pan with foil.
You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
Let the lasagna rest for 15-20 minutes before serving.
Servings: 10
Time preparation: 40 min.
Time total: 130 min.