- 1 (12 oz) pkg lasagna noodles
- 2 cups cooked chicken breast
Cottage Cheese Mixture:
- 1 (15 oz) cottage cheese
- 1/4 cups parmesan cheese
- 2 eggs
- 1 (12 oz) pkg frozen spinach
White Sauce:
- 1/4 cups oat flour
- 3 cups almond milk
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 cups shredded mozzarella
- 1/3 cups parmesan cheese
Topping:
1/3 cups shredded mozzarella
Directions:
- The estimated total time to make this recipe is 40-45 Minutes
- Boil noodles: Bring a large pot of salted water to boil. Once boiling, add in your lasagna noodles and cook per package instructions, until just tender (al dente). When cooked, drain and run pasta under cold water to stop the cooking process. Set aside.
- To make the cottage cheese layer: In a medium sized mixing bowl, combine everything for the cottage cheese mixture. Mix to combine and set aside.
- To make the white sauce: In a large skillet sprayed with cooking spray, add oat flour and cook over medium heat for about 1 minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce becomes thick, turn heat down to low and add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken.
- To make the lasagna: Preheat oven 375 degrees. Spray a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of cottage cheese mixture on top of the pasta and spread evenly. Add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then top the entire dish in shredded cheese. Bake for 40-45 minutes, remove and let cool for at least 15 minutes before slicing.
Serves 8
