The sky’s the spinach with this easy dinner recipe for Barilla Lasagne with Chicken and Spinach! Only 15 minutes of preparation is needed, plus it’s packed with protein, making it a fantastic weeknight dinner idea!
To prepare the Béchamel: In a medium saucepan bring milk to a simmer.
Meanwhile in another medium saucepan, melt butter and whisk in the flour to form a roux, cook for 1 minute over a low flame.
Once the milk is simmering, add the milk to the roux and whisk frequently until the sauce is thick, season with salt and pepper to taste.
To prepare the filling: In a large skillet saute garlic in olive oil for 1-2 minutes over medium heat, add the ground chicken breast and cook over high heat for 3-4 minutes or until lightly browned and cooked through.
Add the spinach and saute for 2 minutes and season with salt and pepper, set aside to cool down.
Preheat the oven to 400° F.
In a 13" x 9" baking dish pour 1 ladle of béchamel and top with 3 sheets of Barilla® Lasagne pasta.
Top the sheets with another ladle of béchamel and ¼ cup of the chicken and spinach mixture, sprinkle each layer with Parmigiano cheese.
Continue until you have 5 layers.
Top the lasagne with the remaining Parmigiano cheese.
Bake covered with foil for 15-20 minutes, then remove the foil and let the top brown for approximately 5 minutes.
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