I had a bag of mozzarella cheese leftover in the fridge and had no idea what I was going to use it in. We already had my homemade pizza a few nights ago, and I didn’t feel in a baked ziti mood so, chicken and spinach lasagna to the rescue. I started thinking about it on the drive home and decided a sour cream sauce using mozzarella cheese would taste great with chicken and spinach on some lasagna noodles. The recipe that I came up with turned out great! I will be adding it to my book in progress and probably continue to come up with different variations 🙂 because I’m always playing around with my food that way.
Chicken and Spinach Lasagna
Yield = 9 x 13 pan of Lasagna
- ½ box of lasagna noodles prepared as per the box instructions
- 3-4 boiled chicken breast
- 3 TBS Butter
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 2 cups shredded mozzarella cheese
- 1 tsp salt
- 1 cup sour cream
- 4 cups cleaned and pinched raw spinach
Prepare the lasagna noodles as per the box instructions. In a stockpot boil chicken breast in 4-6 qts of water until done. In a saucepan, place a little bit of water and wilt the raw spinach. Remove from pan and set aside. Next, melt the 3 TBS butter in the saucepan and stir in the ¼ cup of flour – making a paste. Stir in the 4 cups of chicken stock from the boiled chicken pot a little at a time. Continue to stir to remove any lumps. Once smooth, stir in 1 ½ cups of the cheese until the cheese melts. Remove from heat and stir in the tsp of salt and the 1 cup of sour cream. Add cubed chicken and the wilted spinach to the mixture.
Spray a 9 x 13 baking dish with cooking spray. Layer the lasagna noodles and the chicken mixture. (I usually make four layers). Top with ½ cup mozzarella. Bake in a 350-degree oven for 20 minutes.