Small-Batch Chicken & Spinach White Lasagna

Ingredients

  • 12 Lasagna Sheets, (cooked until al dente)
  • 1 - 1 1/2 lb. Chicken, (cooked and shredded)
  • 3/4 cup Parmesan, (shredded or grated)

White Sauce Layer:

  • 2 tbsp. Batistini Farms Organic Notes Extra Virgin Olive Oil
  • 1 3/4 cups Whole Milk
  • 1/4 cup Flour

Creamy Ricotta Layer:

  • 1/2 cup Ricotta, (part-skim or regular)
  • 1 large Egg, (whisked)
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Sea Salt

Spinach & Herb Layer:

  • 1 tbsp. Batistini Farms Organic Notes Extra Virgin Olive Oil
  • 3 cups Spinach, (chopped)
  • 2 Garlic Cloves, (minced)
  • 1/4 cup Yellow Onion, (finely chopped)
  • 1/4 cup Parsley, (chopped)
  • 1/4 cup Basil, (chopped (optional))
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Salt

Instructions

  1. Preheat oven to 350F. Lightly grease an 8x8" (or similar) baking pan with a little extra virgin olive oil.

Creamy Ricotta Layer:

  1. Simply mix together all ingredients. Set aside.

Spinach & Herb Layer:

  1. In a large pan over medium heat, heat up the extra virgin olive oil for 1 minute. Add in the chopped onion and garlic to sauté until tender and fragrant. Add in the remaining ingredients to stir together. Continuously stir with a wooden spatula until the spinach has slightly wilted. Set aside.

White Sauce Layer:

  1. In a small saucepan over medium high heat, add in the extra virgin olive oil and flour to stir until combined. Add in the milk, then whisk vigorously until there are no clumps of flour. Continue cooking, whisking occasionally, until thickened.

To assemble:

  1. Add a layer of 3-4 lasagna sheets (cooked until al dente) into the prepared baking pan. Then, add half of the creamy ricotta mixture. Add one third of the cooked and shredded chicken, then half of the spinach mix. Repeat.
  2. Finish with a third layer of lasagna sheets and shredded chicken, then pour over the white sauce. Evenly spread the shredded parmesan on top.
  3. Bake covered for 20 minutes, then uncovered for 10 minutes. (Optional: Broil for 1-2 minutes, until golden brown.) Allow the lasagna to cool for 5-8 minutes. Enjoy!