High-Protein Chicken And Spinach Lasagna Recipe

Name: High-Protein Chicken and Spinach Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 100 g x 2 Milky Mist Butter Chiplet Pack; 100 g Garlic - Single Clove; 500 ml Amul Slim 'N' Trim Double Toned Milk; 200 g Delichic Chicken Broth; 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese; 200 g Old Hill Parmesan Cheese; 100 g Sambar Onion Peeled; 35 g On1Y Grinder Italian Seasoning Flakes; 500 g Pastazara Lasagne Gialle; 180 g Doodhvale Farms Royal A2 Paneer; 1 kg Twf Bread Flour T55 - Specialised Maida; 100 g Catch Sprinklers - Iodized Table Salt; 100 g Baby Spinach

Italian cuisine · 1390 calories

High-Protein Chicken and Spinach Lasagna recipe

About this recipe

This hearty and protein-packed lasagna combines tender chicken, creamy cheeses, and nutrient-rich spinach for a satisfying dinner. Perfect for those seeking a delicious and wholesome meal.

Ingredients

100 g x 2 Milky Mist Butter Chiplet Pack
100 g Garlic - Single Clove
500 ml Amul Slim 'N' Trim Double Toned Milk
200 g Delichic Chicken Broth
1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
200 g Old Hill Parmesan Cheese
100 g Sambar Onion Peeled
35 g On1Y Grinder Italian Seasoning Flakes
500 g Pastazara Lasagne Gialle
180 g Doodhvale Farms Royal A2 Paneer
1 kg Twf Bread Flour T55 - Specialised Maida
100 g Catch Sprinklers - Iodized Table Salt
100 g Baby Spinach

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 2-quart saucepan, melt 1/2 cup butter over low heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Stir in 1/2 cup flour and 1 teaspoon salt, cooking and stirring constantly until the mixture is bubbly. Remove from heat.
4. Gradually whisk in 2 cups milk and 1 cup chicken broth. Return to heat and bring to a boil, stirring constantly. Boil for 1 minute until thickened.
5. Stir in 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 finely chopped onion, and 2 teaspoons Italian seasoning. Cook and stir until the cheese is melted and the sauce is smooth.
6. Spread 1/4 of the cheese sauce (about 1 1/2 cups) in an ungreased 9 x 13 x 2-inch baking dish.
7. Layer 3 to 4 lasagna noodles over the sauce, overlapping if necessary. Spread 1 cup spinach evenly over the noodles.
8. Repeat the layering with another 1/4 of the sauce, 3 to 4 noodles, and the remaining 1 cup spinach.
9. Add a layer of 2 cups cooked, shredded chicken and the remaining spinach. Top with another 1/4 of the sauce and 3 to 4 noodles.
10. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining 1/2 cup grated Parmesan cheese.
11. Bake the lasagna, uncovered, in the preheated oven for 35 to 40 minutes until bubbly and golden on top.
12. Let the lasagna stand for 15 minutes before cutting and serving.