Spinach Bianca Lasagna

Friday, October 2, 2015


So apparently it's cold in the rest of the country? It's finally beautiful here, mid 80s during the day and 60s at night (and this, my friends, is why I moved to Arizona). It's finally cold enough to start thinking about warm comfort foods. For a somewhat healthier take on casseroles and lasagna, I like making a white lasagna so I can feel healthy eating spinach and chicken, while really I'm in it for the 3 cups of cheese. Whatever. 




See? Spinach. It's healthy. 



Cheeeeeeeese. More cheese, always. 


Ingredients:
2-3 chicken breasts
1 package of no boil lasagna noodles 
1 small bunch of green onions
1 bunch of spinach 
6 cups chicken broth 
3 cups of grated mozzarella 
salt and pepper to taste

Preheat the oven to 400 degrees.

Start by cooking up the chicken in a frying and shredding it. 

Put a layer of lasagna noodles on the bottom of a 9x13" pan. Then layer, layer layer. Start with a layer of chicken and sliced green onions, then add a layer of spinach, and then mozzarella. Top with a sprinkle of salt and pepper and then add 3 cups of chicken broth.

Then repeat - chicken and onions, spinach, mozzarella, 3 cups of broth. You may not use all the broth. You want the broth to completely cover the upper layer of noodles or they'll get hard and crispy/chewy which isn't what we're going for.  Bake in the oven for 30 minutes covered with tinfoil. Remove tinfoil for the last 10 minutes to make sure the cheese is a melty golden brown.

Remove from the oven, spoon into a bowl, and eat your heart out. Mmmmm, cheesy goodness


*This recipe was originally posted on my now retired blog, Neroli Blossoms. 
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