Chicken and spinach lasagna

Step 1

Preheat the oven to 400ºF (200ºC).

Step 2

Make the sauce: Heat a large saucepan over medium heat. Melt the butter, then add the garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 2 minutes or until it slightly darkens. Gradually whisk in the milk and bring to a simmer. Cook until the sauce thickens, about 6 minutes. Remove from the heat and stir in 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning, salt, McCormick® Ground White Pepper, grated Parmesan, and cream cheese. Whisk until the sauce is smooth. Set aside.

Step 3

Make the ricotta: In a small bowl, whisk the ricotta, egg, and salt until well blended.

Step 4

Assemble the lasagna: Grease an 8x8-inch baking dish with olive oil. Spoon about ¼ cup sauce on the baking dish and top with 3 lasagna noodle halves, followed by ¼ cup of the ricotta, ⅔ cup chicken, ⅔ cup mozzarella, ⅔ cup sauteed spinach, 1 tablespoon Parmesan, ½ cup of the sauce, and 1 teaspoon of the McCormick® Perfect Pinch® Italian Seasoning. Repeat the layers twice more and pour the remaining sauce, Parmesan, shredded mozzarella, and a final sprinkle of McCormick® Perfect Pinch® Italian Seasoning over the top layer of noodles.

Step 5

Bake uncovered for 20-25 minutes, until the sauce is bubbling and the top is golden brown. Let the lasagna cool for 15-20 minutes before slicing and serving.

Step 6

Enjoy!