Chicken Lasagna

So y'all remember my post last week regarding 2 week night prep shortcuts for chicken! This is a recipe you can utilize that delicious chicken in.

I LOVE this recipe. It is delicious and filling and not too heavy for a lasagna. I also think it creates a nice substitution to the traditional lasagna, but keeps the ease of heating for a weeknight dinner.

One of my favorite ways to make a savory recipe have more "good for you" nutrition is by adding diced yellow squash! I have added it to the recipe below :)

White Chicken & Cheese Lasagna

9 whole wheat lasagna noodles (not oven-ready)
1/2 c butter
1 whole onion, chopped
1 clove of garlic, minced
1/2 c All-purpose flour
1 medium size yellow squash, diced
1 t salt
2 c chicken broth
1 1/2 c milk
4 c shredded mozzarella cheese, divided
1 c grated parmesan cheese, divided PLUS 1/4 c for topping
1 t dried basil
1 t dried oregano
1/2 t ground pepper
2 c ricotta cheese
2 c cooked, cubed chicken
1 pkg (10oz) frozen chopped spinach, thawed & drained
1 T chopped fresh parsley

Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil. Cook lasagna, drain & rinse with cold water & layout on waxed paper.

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion, diced squash & garlic in the butter until tender, stirring frequently. Stir in flour & salt; simmer until bubbly.

Mix in the broth & the milk and boil; stirring constantly for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 c Parmesan. Season with basil, oregano and ground black pepper. Remove from heat & set aside.

Mix the ricotta, 1 c of mozzarella and chicken together.

Spread 1/3 of the sauce mixture on the bottom of the 9x13 inch baking dish. Layer as follows:
- 1/3 of noodles
- all of the ricotta, mozzarella & chicken
- spinach
- 1/3 of noodles
- 1/4 of sauce mixture
- the rest of the ricotta, mozzarella & chicken mixture
- 1 cup of mozzarella
- 1/2 c parmesan cheese
- 1/3 of noodles
- spread remaining sauce evenly over the noodles
- top with additional 1/4 c Parmesan cheese

Bake for 35 - 40 minutes in the preheated oven. Let stand 5 minutes before cutting & serving.