This four cheese chicken and spinach lasagne is a delicious creamy take on a classic dish, adapted to not be too rich or heavy and to provide an extra protein punch! It’s perfect for the family, or for keeping all to yourself for your weekly meal prep - we recommend freezing your portions for extra freshness!

Ingredients:

Sauce

2 tbsp (30g) butter
2 teaspoons minced garlic
3 tablespoons flour
2 1/2 cups 2% milk
salt, to taste
1/4 cup grated parmesan cheese
100g cream cheese, softened

Lasagne

3/4 cup ricotta cheese
1 egg
8 dried lasagne noodles (oven ready are the easiest to work with)
500g chicken (measured raw), cooked and shredded
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups baby spinach leaves
1/4 cup breadcrumbs

Instructions

Preheat oven to 400 degrees. Line or grease an 8x8 baking dish.

Make the sauce

In a pan over medium heat, dd the butter and once melted and no longer foaming, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan. Bring to a simmer and cook until the sauce is thickened. Remove from the heat and add the parmesan, cream cheese and spinach. Stir until the spinach is wilted.

Assemble the lasagne

Whisk the egg and ricotta in a small bowl until blended.
Spoon about 1/4 cup sauce on the baking dish and top with 2 lasagna noodles, followed by ¼ cup of the ricotta, 2/3 cup chicken, 1/3 cup mozzarella, 1 tablespoon Parmesan and ½ cup of the sauce. Repeat the layers twice more and pour the remaining sauce and parmesan over the top layer of noodles.
Sprinkle breadcrumbs on top.
Bake uncovered 20-25 minutes, until the sauce is bubbling.
Let the lasagna cool for 15-20 minutes before serving.

Macronutrient Information per serve (serves 8): 422 calories / 36g protein / 35g carbohydrates / 18g fat