Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter
  • 2 cloves garlic, finely chopped
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon Italian seasoning
  • 12 no-boil lasagna noodles
  • 2 cups shredded deli rotisserie chicken
  • 3 cups baby spinach leaves
  • 1 container (15 oz) whole milk ricotta cheese
  • 1 egg, beaten
  • 1 cup shredded mozzarella cheese (4 oz)
  • 3/4 cup water
  • 3 tablespoons Progresso™ Italian-style bread crumbs
  • 1/2 cup shredded Parmesan cheese

Instruction

  • Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Set aside.
  • In 4-quart saucepan, melt butter over medium heat. Add garlic; cook 2 to 3 minutes or until garlic is fragrant. Slowly beat in flour with whisk; cook about 1 minute or until smooth. Beat in milk and broth, 1 cup at a time, beating until thickened after each addition. Remove from heat. Beat in Italian seasoning.
  • Pour 1 cup of the milk mixture into baking dish. Top with 3 lasagna noodles. Sprinkle one-third of the chicken and 1 cup of the spinach on top. In small bowl, stir together ricotta and egg. Spread one-third of the ricotta mixture on top of chicken and spinach.
  • Place 3 lasagna noodles on top of the ricotta, followed by 1 cup of the milk mixture, one-third of the chicken, 1 cup of the spinach and one-third of the ricotta mixture.
  • Repeat with another layer of 3 lasagna noodles, 1 cup milk mixture, remaining chicken and spinach and remaining ricotta. Finish with last 3 lasagna noodles and remaining milk mixture. Sprinkle with mozzarella cheese. Pour the water on top of lasagna; cover pan with foil.
  • Bake 45 minutes. Remove foil; top with bread crumbs and Parmesan cheese. Bake 10 to 15 minutes longer or until topping is bubbly and golden brown. Cool 10 to 15 minutes before cutting.