White Chicken Lasagna

Ingredients:

lasagna noodles  (I used no-bake noodles – about one and a half boxes.)

1/2 c. butter.

1 onion, minced.

2 cloves garlic, minced.

1/2 c. flour.

1/2 tsp. salt.

ground black pepper, to taste.

2 c. chicken broth.

2 c. nonfat milk  (Trust me, the white sauce was totally creamy!).

4 c. mozzarella cheese, divided  (I didn’t actually measure out my cheeses… just use what looks good to you!).

1 c. shredded or grated Parmesan cheese, divided.

1 tsp. basil.

1 tsp. oregano.

1 c. part-skim ricotta cheese.

1 1/2 c. cooked and shredded chicken.

1 small box frozen spinach, thawed and drained; liquid squeezed out.

1 small box frozen butternut squash puree, thawed.

Directions:

Melt butter in a large saucepot.  Add onions and garlic and cook over medium heat until translucent.  Add flour, salt, and pepper.  Cook flour mixture 1-2 minutes.  Add chicken broth and milk.  Bring to a boil; cook and stir 1 minute.  Turn off heat and add 2 cups mozzarella cheese and 1/4 c. Parmesan cheese.  Stir in dried spices.

Lightly spray a 9×13″ baking dish with nonstick cooking spray.  Ladle some cheese sauce onto the bottom to thinly cover.  Add a layer of lasagna noodles.  Layer with more cheese sauce, the chicken, and the ricotta cheese.  Add another layer of pasta.  Top with cheese sauce, spinach, and 1 c. mozzarella cheese.  Add another layer of pasta.  Top with cheese sauce.  Using a spoon, spread the butternut squash puree over the cheese sauce.  Top with remaining 1 c. mozzarella cheese and 1/2 c. Parmesan cheese.  Add final layer of lasagna.  Top with remaining cheese sauce and sprinkle with Parmesan cheese.

Cover with foil and bake at 350 degrees for 20 minutes.  Remove foil and continue to cook until bubbly.  If cheese doesn’t brown on top, turn on the broiler for the last couple minutes.  Allow lasagna to sit about 15 minutes before serving for easier slicing.