CREAMY CHICKEN LASAGNA

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Ingredients

½ BOX OF LASAGNA NOODLES

1 STICK OF BUTTER

1 ONION, CHOPPED

½ CUP PLAIN FLOUR

2 CUPS CHICKEN BROTH

1 ½ CANNED MILK

4 CUPS SHREDDED ITALIAN CHEESE

1 CUP RICOTTA CHEESE

1 (10 OUNCE) PACKAGE CHOPPED SPINACH, THAWED AND DRAINED

1 (10 OUNCE) PACKAGE OF FROZEN CORN

SPICE MIXTURE OF SALT, PEPPER, GARLIC POWDER, ONION POWDER, PARSLEY, AND ITALIAN SEASONING (¼ TEASPOON OF EACH)

Directions

STEP 1: PREHEAT OVEN TO 350 DEGREES. BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL. COOK LASAGNA NOODLES IN BOILING WATER 8-10 MINUTES. DRAIN AND RINSE WITH COLD WATER.

STEP 2: MELT BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD ONIONS AND SEASONINGS TO MELTED BUTTER. COOK ONIONS UNTIL TENDER. STIR IN FLOUR AND SIMMER UNTIL BUBBLY. GRADUALLY ADD BROTH AND MILK, STIRRING CONTINUALLY FOR 1 MINUTE. STIR IN 3 CUPS SHREDDED CHEESE AND RICOTTA. REMOVE FROM HEAT. ADD SPINACH, SHREDDED CHICKEN, AND CORN. STIR UNTIL CHEESE HAS MELTED.

STEP 3: LAYER LASAGNA NOODLES AND CREAMY SAUCE. START AND END WITH SAUCE, TOP WITH REST OF CHEESE. BAKE 35 TO 40 MINUTES.

Tweetable: Try this healthy full-meal dish. 

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