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Lasagna is a dish that transcends generations and cultures, often hailed as one of the ultimate comfort foods. Layered with rich flavors and hearty ingredients, it warms the heart and fills the belly. Traditionally made with ground meat and tomato sauce, lasagna has many variations, each reflecting the local ingredients and tastes. Today, we introduce you to a delightful twist on this classic dish: Creamy Chicken Lasagna Delight. This version is a creamy, cheesy masterpiece that not only satisfies the palate but also incorporates nutritious ingredients for a well-rounded meal.

Creamy Chicken Lasagna with White Sauce

Indulge in this creamy chicken lasagna delight! This comforting dish is packed with layers of tender lasagna noodles, savory chicken, and a rich, cheesy filling. With spinach for a nutritious boost and a luscious béchamel sauce, it's perfect for family dinners or special occasions. Easy to prepare and sure to impress, this recipe serves 8 and is ready in just an hour. Top it off with fresh parsley before digging in for a delicious home-cooked meal!
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Ingredients
  

9 lasagna noodles

2 cups cooked and shredded chicken breast

2 cups ricotta cheese

3 cups mozzarella cheese, shredded

1 cup grated Parmesan cheese

4 cups spinach (fresh or frozen)

4 cups white sauce (béchamel)

2 cloves garlic, minced

1 onion, finely chopped

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Noodles:

    - Boil a large pot of salted water, then cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

      Prepare the White Sauce:

        - In a saucepan, melt 4 tablespoons of butter over medium heat. Add 4 tablespoons of flour and whisk until smooth. Gradually add in 4 cups of milk, continue whisking until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg if desired. Set aside.

          Cook the Vegetables:

            - In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with dried oregano, basil, salt, and pepper.

              Mix the Filling:

                - In a large bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, and the spinach mixture. Stir until well combined.

                  Assemble the Lasagna:

                    - Preheat your oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a 9x13 inch baking dish.

                      - Layer 3 lasagna noodles over the sauce, then spread half of the chicken mixture on top, followed by a third of the remaining white sauce.

                        - Repeat the layers: another 3 noodles, the remaining chicken mixture, and another third of the white sauce.

                          - Finish with the last 3 noodles on top, spread the remaining white sauce, and sprinkle with the remaining mozzarella and all of the Parmesan cheese.

                            Bake:

                              - Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbling.

                                Garnish and Serve:

                                  - Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley and serve hot.

                                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8