Ingredients
-
6 pieces lasagna noodles, uncooked
-
1/2 cup chopped onion
-
2 tablespoons butter
-
2 tablespoons cornstarch
-
1 1/2 cups cooked chicken breast halves, chopped
-
1 teaspoon dried basil, crushed
-
1/4 teaspoon garlic powder
-
1/8 teaspoon ground nutmeg
-
2 cups skim milk
-
1 (10 ounce) package frozen chopped spinach, thawed, drained
-
1 (15 ounce) carton part-skim ricotta cheese
-
1/2 cup grated parmesan cheese
-
1 (8 ounce) package shredded mozzarella cheese
-
1 beaten egg
Instructions
- In a medium saucepan, cook onion in butter until tender.
- Stir in cornstarch, basil, garlic powder and nutmeg.
- Add milk all at once.
- Cook and stir until thickened and bubbly; stir in spinach.
- In medium bowl, stir in together Ricotta and egg.
- Add mozzarella and half of parmesan; mix well.
- Preheat oven to 350 degrees.
- Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
- Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
- Repeat layers.
- Top with remaining Parmesan cheese.
- Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
- Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!