Ingredients
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12 cooked Lasagna Noodles
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1 pound Chicken
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3 cups shredded Parmesan Cheese
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4 cups shredded Mozzarella Cheese
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1 package (6 ounces) raw baby Spinach
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12 strips crispy cooked Bacon
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1 teaspoon Italian Seasoning
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1 tablespoon chopped flat-leaf Parsley
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4 ounces Flour
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Pinch of Salt
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½ teaspoon Black Pepper
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Pinch of ground Nutmeg
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1 teaspoon Italian Seasoning
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¼ cup grated Parmesan Cheese
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For the Creamy Garlic Sauce
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8 cups or (½ gallon) of 1% low-fat Milk
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2 tablespoons natural Chicken
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4 ounces Butter
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4 pressed cloves Garlic
Directions
This masterpiece requires you to follow long steps like preparing the creamy garlic sauce to add to your lasagna. It seems costly, but the price is unimportant, as the end product is a nourishing, delicious and comforting dish.
Steps
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1
Done
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Dice about 8 to 10 chicken tenderloins, cook until tender and set aside. |
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2
Done
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Preheat the oven at 350° F. Grease lightly a 12x9x2 ½ baking dish. |
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3
Done
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Line the bottom of the dish with an even and thin layer of the creamy sauce. |
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4
Done
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Arrange 4 lasagna noodles on top of the creamy sauce. Pour a generous amount of the sauce over the noodles. |
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5
Done
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Sprinkle one half of the chicken on top of the sauce. |
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6
Done
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Sprinkle one cup of the Parmesan cheese and one cup of the mozzarella cheese, followed by ½ of the baby spinach and 1/3 of the bacon. |
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7
Done
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Repeat this sequence for your next layer of four lasagna noodles, sauce, chicken, 1 cup Parmesan cheese, 1 cup mozzarella cheese, baby spinach and one-third of the bacon. |
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8
Done
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Finally, cover the dish with the last layer of 4 lasagna noodles. Top with the creamy sauce, the last cup of Parmesan, last two cups of mozzarella, and 1 teaspoon of Italian seasoning. |
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9
Done
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Bake lasagna for 20 to 25 minutes, until it turns bubbly and golden. |
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10
Done
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Garnish with the remaining bacon and parsley. |
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11
Done
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For the Creamy Garlic SauceIn a saucepan, pour the milk and the chicken base and whisk, bring to a simmer. Turn off heat and set aside. |
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12
Done
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In another pot on medium heat, add the butter and garlic. Stir until butter is melted. |
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13
Done
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Pour the flour cautiously into the garlic and butter mix, stir for 1 to 2 minutes until the raw taste of the flour is gone. |
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14
Done
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Pour the hot milk into the flour and butter mixture. Whisk all ingredients to prevent lump formation. |
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15
Done
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Simmer mixture for a few minutes to thicken. Turn off the stove heat. |
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16
Done
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Add salt, black pepper, Italian seasoning, nutmeg, and Parmesan cheese to the mixture. |
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17
Done
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Let stand at room temperature to cool or reserve some for future use in the fridge. Enjoy! |
