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1.5 hours
8
Adjust servings
dairy-free
(?)
Has dairy from:
butter
milk (2%)
smoked gouda cheese
mozzarella cheese (whole milk)
gluten-free
(?)
Has gluten from:
all-purpose flour
organic lasagne noodle
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
(?)
Has pasta from:
organic lasagne noodle
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
milk (2%)
smoked gouda cheese
chicken breast
mozzarella cheese (whole milk)
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
all-purpose flour
milk (2%)
smoked gouda cheese
mozzarella cheese (whole milk)
organic lasagne noodle
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
6
cloves
 
3
cups
 
1
cup
shelled.
 
2
cups
 
10
ounces, weight
 
1/4
cups
 
1/4
cups
 
4
cups
 
2
cups
 
2
cups
boneless, skinless, cooked and shredded.
 
1 1/2
cups
 
14
whole
 
 
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PREPARATION
MAKING THE GREEN SAUCE
1.
Bring a large pot of water to a rolling boil. While it’s coming to a boil, prepare a large ice bath to shock the vegetables.
2.
Pop the garlic in the water and let it cook while you’re blanching. Blanch the vegetables in batches: 1-2 minutes for the broccoli and peas, 30 seconds for the spinach.
3.
Immediately plunge into the ice water to stop the vegetables from cooking.
4.
When cool, drain well. Place the vegetables and garlic in a food processor or blended and blitz until smooth and uniform.
5.
If needed, add a touch of chicken stock to thin out. Taste and season with salt and pepper. Set aside.
COOKING LASAGNA NOODLES
6.
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package, draining and rinsing lightly when cooked.
PREPARING THE CHEESE SAUCE
7.
While the noodles are cooking, make the cheese sauce: Over medium heat, in a large sauce pan, melt the butter.
8.
Add the flour and stir constantly over medium heat for about 3-5 minutes, until smooth.
9.
Pour in half of the milk in a thin stream while whisking. When smooth, add the rest of the milk.
10.
Keep on medium heat and whisk for about 10 minutes, until the sauce thickens. Stir in the cheese and season with salt and pepper to taste.
MAKING THE LASAGNA
11.
Preheat the oven to 375°F.
12.
In an oven-proof casserole dish spread out a generous amount of the cheese sauce, then the green sauce.
13.
Top with some chicken and a layer lasagna noodles. Repeat until you have used up all of the noodles and sauce. End with a cheese layer, topping with the remaining shredded cheese.
14.
Bake for 40 minutes or so, or until the cheese is melty, bubbling, and a deep golden color. Let sit for 10-15 minutes before slicing in an enjoying.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 888
Protein 46.1 g
Carbohydrates 40.4 g
Iron 0.30 mg
Fiber 3.98 g
Calcium 176 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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