Chicken and Spinach Lasagna With White Wine Alfredo Sauce

Chicken and Spinach Lasagna With White Wine Alfredo Sauce. Does spinach get lost in the back of your refrigerator? Perhaps it’s time to just give in and make it cheesy and buttery and try for salads again next week.

Chicken and Spinach Lasagna With White Wine Alfredo Sauce

Makes about 8 servings.

Preheat oven to 350°F.

• 1 cube butter (1/2 cup)
• 1/3 cup flour
• 2 cups milk
• 2 cups heavy cream
• 1 cup white wine (can be substituted with water and/or a little chicken broth if preferred)
• 2 tablespoons garlic powder
• 1 teaspoon lemon pepper
• Salt (Just lightly since parmesan cheese is salty)
• Ground pepper
• 1 box lasagna noodles
• 1 -2 pounds shredded chicken breast
• 3 cups of fresh spinach, chopped
• 1 cup grated parmesan cheese

Season chicken with salt & pepper and fry in a bit of olive oil until almost fully cooked. Set aside.

In another pan, melt butter over medium heat.

Whisk in flour.

Continue to whisk and allow to cook for a couple of minutes. Whisk in milk, cream, and wine (or chicken broth).

Add garlic powder, salt, pepper, and lemon pepper. Set aside.

Coat a baking pan (9 x 13 or a bit larger) with non-stick spray. Scoop about one cup of the sauce and spread it into the bottom of the pan.  Place one layer of uncooked lasagna over the sauce. If you’re starting to feel guilty, there’s always whole-wheat lasagna.

Pour another cup of sauce over noodles then top with about 1 cup of chopped fresh spinach, a thin layer of 1/3 cup parmesan cheese, and some shredded chicken. Keep layering the same way until the pan is almost full (should make about 3 layers). Top with the remaining sauce.

If you have leftover noodles, just save them for mini lasagnas later.

If you like, add the delicious drippings from the chicken pan too. Mmmmm.

Cover snugly with foil and place it into the hot oven for 40 minutes.

Tomorrow, watermelon.