3/4 cup (3 ounces) preshredded reduced-fat pizza-blend cheese or cheddar cheese
How to Make It
Preheat oven to 450°.
Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).
Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.
This recipe is well worthy of a special occasion. I tried it on two excellent cooks and they agreed. Like all good cooks, however, I did make some minor changes. I sauteed 8 oz of mushrooms and 4 green onion (that I happened to have left over from another recipe) sliced very thin in a little butter and olive oil. Then I put the mixture right along with the spinach and chicken in the layers of the lasagna. Also, instead of using fat free evaporated milk, I used one fat free and one reduced fat. I'm sure that added a small amount of fat and clories but it was really good so I'm thinking it was worth it.
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