Recipes / Spinach

Chicken Vegetable Lasagna

This idea came from CSA member Sherry who says:

Using the fresh veggies from my last few pick ups, I made a great chicken veggie lasagna. Even my spinach-hating family gobbled it up. I sautéed leeks, onions, and garlic in lots of extra virgin olive oil. I then added flour to the pan to make a roux. I cooked this for 5+ minutes to cook out the pasty flour taste. Then I slowly added about 3 cups of skim milk. Once it started to thicken, I added about ½ cup Parmesan and mozzarella cheese, black pepper and a small pinch of nutmeg. I then added about 2 cups chopped chicken, and spinach. I layered this with whole wheat lasagna noodles, and mozzarella cheese. It was baked at 400 degrees F. for about an hour.

Thanks, Sherry!

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