Spinach, Chicken & White Cheese Lasagna

Wow, wow and wow! This dish is both easy and delicious and might have just stolen the title of my favorite lasagna, even above a homemade red sauce lasagna (& that's a big deal because that's one of my favorites to make and eat).

The best thing about this recipe is it makes a 9x13. If you're a smaller family like us, you only need one 8x8 and with this recipe, you get 2! One for now and one to freeze for later (or share with someone else!)!

Seriously y'all, this is soooo good. You can also sneak in some extra veggies very easily. 

Spinach, White Cheese and Chicken Lasagna

9 whole wheat lasagna noodles (not oven ready)

1/2 c butter

1 whole onion

2 yellow squash, chopped 

1 garlic clove, minced

1/2 c all-purpose flour

1 t salt

2 c chicken broth

1 1/2 c milk

4 c shredded mozzarella cheese, divided in half 

1 c grated Parmesan cheese, divided in 1/2

1 t dried basil

1 t dried oregano

1/2 t ground pepper

2 c ricotta cheese

2 eggs 

2 c cooked, cubed chicken (I buy the oven rotisserie chicken that's already off of the bone from Costco. Seriously delicious & tender meat. 

1 package chopped frozen spinach, thawed & drained 

Preheat oven to 350 degrees. 

Bring a pot of water to boil. Once boiling, add noodles and cook for about 10 minutes. 

Meanwhile, in a large pot, melt butter and then cook the onion and squash for about 8 minutes, then add garlic and continue to cook until veggies are tender.

Add flour & salt to the veggie mixture & stir well.  

Add milk & chicken broth to the veggie/ flour mixture. Bring to a boil, stirring constantly & boil for 1 minute. Next, stir in 2 c mozzarella cheese & 1/2 c Parmesan & melt. Then add herbs. Remove from heat & set aside.

Mix chicken, ricotta and 2 eggs together. 

Now, for the layers! These instructions are for the 9x13 pan: 

Prepare pan(s) & spread 1/3 of milk/cheese/onion mixture on the bottom of pan. 

Next, lay noodles on top.

Then, spread all of the chicken/ricotta/egg mixture on top of the noodles. 

Spread 1/3 more of milk/cheese/onion mixture on top.

Repeat noodles then milk/cheese/onion mixture. Top with remaining 2 cups of mozzarella cheese. 

Bake in oven, uncovered, for 35-40 minutes until cheese is melted, slightly browned and the lasagna is bubbling. Let sit for about 5 minutes.