Chicken Spinach Lasagna

I actually made up this recipe a few weeks ago, but it seemed like a good way to use up excess spinach.  Husband is not a huge fan of cooked spinach, but he likes it if I cover the taste with garlic so this has become a common practice in my house.  My absolute favorite thing about this recipe, other than the fact that it is tasty, satisfying, and relatively easy, is that it tastes a lot less healthy than it is.  Sneaky healthy food is always a winner, in my book.


Serves 4-6

12 lasagna noodles
2 lbs boneless skinless chicken breasts
1 tablespoon butter
1 tablespoon olive oil
10 oz spinach, chopped
10 garlic scapes, chopped
1 container ricotta (I use the part-skim)
1 cup Parmesan cheese, divided
1-2 cups mozzarella cheese (the amount is based on preference)
3 tablespoons flour
2 cups milk
Salt, pepper, and garlic salt to taste

1. Cook lasagna noodles according to package directions.  Drain and set aside.
2. Saute chicken breasts, seasoned lightly with some salt, pepper, and garlic salt.  I like to give them a nice sear in the pan and then cover them until they are cooked through.  Set aside on a cutting board to cool.
3. Using the drippings from the chicken, saute garlic scapes and spinach until the garlic scapes are tender and the spinach is dry.  While these are sauteing, you can cube the cooked chicken.  Cool slightly and transfer to a heat-proof bowl.  Stir in ricotta and 1/2 cup Parmesan.  Season to taste with salt and pepper and set aside.
4. Stir flour into milk until smooth.  In a saucepan, stir four and milk mixture constantly over medium heat.  Cook, stirring constantly, until sauce simmers.  Simmer for 5 minutes or until thick and smooth.  Stir in remaining Parmesan cheese and season to taste with salt, pepper, and garlic salt.
5. Grease a 9x13-inch-pan.  Pour 1/2 cup sauce into bottom of pan.  Top with three lasagna noodles (enough to make a layer).  Spread 1/3 of the spinach-ricotta mixture on top of noodles, then sprinkle with 1/3 of the chicken.  Place on desired amount of mozzarella cheese.  Create another layer of noodles, ricotta-spinach mixture, and chicken.  Pour 1/2 of the remaining sauce over this layer.  Top sauce with another layer of noodles, remaining ricotta spinach mixture, chicken, and a sprinkling of mozzarella cheese.  Place remaining noodles on top of this third layer and top those noodles with remaining sauce.  Sprinkle with mozzarella cheese.
6. Cover lasagna with foil and bake for 35 minutes in a 350 degree oven.  Remove foil and bake for an additional 35 minutes.