Does the spinach get lost in the back of your refrigerator? Perhaps it’s time to just give in and make it cheesy and buttery and try for salads again next week. As we reach the final stretch of cozy dinners before we sit in the sun and eat strictly watermelon, we might as well do it up big.
Alfredo. Yeah, that big.
- 1 cube butter (1/2 cup)
- 1/3 cup flour
- 2 cups milk
- 2 cups heavy cream
- 1 cup white wine (can be substituted with water and/or a little chicken broth if preferred)
- 2 tablespoons garlic powder
- 1 teaspoon lemon pepper
- Salt (Just lightly since parmesan cheese is salty)
- Ground pepper
- 1 box lasagna noodles
- 1 -2 pounds shredded chicken breast
- 3 cups of fresh spinach, chopped
- 1 cup grated parmesan cheese
Season chicken with salt & pepper and fry in a bit of olive oil until almost fully cooked. Set aside.
In another pan, melt butter on medium heat.
Whisk in flour.
Continue to whisk and allow to cook for a couple of minutes. Whisk in milk, cream and wine (or chicken broth).
Add garlic powder, salt, pepper and lemon pepper. Set aside. Preheat oven to 350F.
Coat a baking pan (9 x 13 or a bit larger) with non-stick spray. Scoop about one cup of the sauce and spread into bottom of the pan. Place one layer of uncooked lasagna over the sauce. If you’re starting to feel guilty, there’s always whole-wheat lasagna.
Pour another cup of sauce over noodles then top with about 1 cup of chopped fresh spinach, a thin layer of 1/3 cup parmesan cheese, and some shredded chicken. Keep layering the same way until the pan is almost full (should make about 3 layers). Top with the remaining sauce.
If you have leftover noodles, just save them for mini lasagnas later.
If you like, add the delicious drippings from the chicken pan too. Mmmmm.
Cover snuggly with foil and place into hot oven for 40 minutes.