WHITE CHICKEN LASAGNA WITH HAM AND SPINACH

INGREDIENTS

• 1/4 cup butter or margarine
• 1 teaspoon minced garlic
• 1/4 cup all purpose flour
• 1 cup low sodium chicken broth
• 1 cup 1% milk
• 1/4 cup frozen spinachthawed and squeezed dry
• 2 cups shredded mozzarella cheesedivided
• 1 cup shredded Parmesan cheese divided
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• pinch nutmeg optional
• 12 Catelli Express lasagna noodles
• 2 chicken breasts cooked, chopped
• 2 cups chopped cooked ham

INSTRUCTIONS

1. Melt butter in a medium pot over medium heat. Add garlic and cook 1 minute. Stir in flour until completely combined.
2. Whisk in broth and milk, and continue cooking over medium heat until sauce has thickened considerably. Stir in spinach, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, salt, pepper and nutmeg if using. Set aside.
3. Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish.
4. Spread a thin layer of sauce in the bottom of the baking dish, then top with 3 lasagna noodles, 1/4 of the sauce, 1/3 of the chicken, 1/3 of the ham and 1/3 cup Mozzarella cheese. Repeat layers twice so that you have 3 layers of 3 lasagna noodles each.
5. Top with remaining 3 lasagna noodles, remaining 1/4 sauce, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
6. Cover with a lightly greased piece of foil and bake for 40-45 minutes until noodles are tender (they will absorb the sauce and expand as they cook!).
7. Remove foil and broil 2-3 minutes until lightly browned if desired. Let sit for 10 minutes before slicing into 9 pieces and serving.

RECIPE NOTES

I poach my own chicken breasts for this recipe. To do this, simply heat about 1" of chicken broth in a medium pan to a simmer over medium heat. Add two raw chicken breasts, cover, and simmer (don't boil) for 10-15 minutes until cooked through. Let cool enough to chop.

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