Cheesy Chicken Lasagna

Yield: 12 servings

Ingredients:

• 9  whole wheat lasagna noodles, cooked and drained
• 6 cups  frozen kale OR spinach, thawed and well drained
• 4 cups  shredded part-skim mozzarella cheese, divided
• 2 cups  chicken broth
• 2 cups  cubed cooked chicken
• 2 cups  sliced mushrooms
• 1-1/2 cups  ricotta cheese
• 1-1/2 cups  chopped onion
• 1-1/2 cup  milk
• 1 cup  grated Parmesan cheese, divided
• 1/2 cup  butter and 2 tbsp butter for mushrooms
• 1/2 cup  all-purpose flour
• 1/2 cup  feta cheese
• 1  garlic clove, minced
• 2 tbsp  minced fresh parsley
• 1 tsp  salt
• 1 tsp  dried basil
• 1 tsp dried oregano
• 1/2 tsp white pepper

Instructions:

1. In a large saucepan, sauté onion and garlic in butter until tender.
2. Stir in flour and salt until blended; cool until bubbly.
3. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened.
4. Stir in 2 cups mozzarella, 1/2-cup Parmesan cheese, oregano and pepper; set aside.
5. While sautéing onions, in a separate frying pan add 2 tbsp butter and sliced mushrooms to cook.
6. In a large bowl, combine the ricotta and feta cheese, parsley and remaining mozzarella; set aside.
7. Spread one quarter of the cheese sauce into a greased 13-inch x 9-inch baking dish; cover with one-third of the noodles.  Top with half of ricotta mixture, half of the kale (spinach), half mushrooms and half of the chicken.
8. Cover with one-quarter of cheese sauce and one-third of noodles.
9. Repeat layers of ricotta mixture, kale (spinach), mushrooms, chicken and one-quarter-cheese sauce.
10. Cover with remaining noodles and cheese sauce.
11. Sprinkle remaining Parmesan cheese over all.
12. Bake at 350°F, uncovered, for 35-40 minutes.  Let casserole stand 15 minutes.

Optional Changes:

Cheese options:  We like to add feta cheese for better flavor but you can also go with just 2 cups of ricotta cheese too. If you enjoy a sharper taste, replace part of the mozzarella cheese with shredded sharp cheddar.

Summer options:  You can also replace the noodles with lengthwise slices of eggplant, if young and tender there is no need to peel it.  Mini zucchini shaved lengthwise also works well as a noodle replacement. Colored peppers make a great substitute or combination with mushrooms but I cook them in 1 tbsp of olive oil instead of the 2 tbsp of butter.

Time-saving suggestions: Use pre-chop onions, mushrooms, precooked chicken and pre-shredded cheeses save a lot of time. Extra noodles can be cut into 1/4-or/12 inch strips and frozen for later additions to soups.

* This lasagna has great flavor and lots of alternative options.  I switch up vegetable ingredients depending upon the growing season.  Consider making a double batch of this recipe and freeze one for another day.  You can also stuff manicotti shells with the filling too.