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White Cheese Chicken Lasagna
March 13, 2008

This was okay and I will make it again but I think it needs some tweaking to make it really good. Next time, I will use a straight bechamel, using all milk and no chicken broth. I will probably use just parmesan cheese and skip the mozzarella, too. I think part of the reason I found this recipe so bland was that there was no nutmeg in the white sauce - for me nutmeg is a must, both for the bechamel AND for the spinach! Besides all the issues I had with the sauce, I made a couple changes to the "structure" of the lasagna - first putting sauce in the pan, then noodles, chicken with sauce, noodles, spinach with ricotta (I substituted cottage cheese), noodles, then the chicken mixture again, noodles, then the spinach mixture again, more noodles, finishing with plain sauce topped with more parmesan cheese. I used no-boil soft lasagna noodles throughout. I like to make lasagna on "swim lesson night" because I can make it ahead and have it bake and set before we get home, and my daughter doesn't like tomato-based lasagna so I will definitely make chicken and spinach lasagna again, but next time I'll do it "my way"...

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