Chicken Lasagna

Ingredients

• 1 lb chicken breast, cooked and shredded
• 1 onion, chopped
• 2 carrots, grated
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup fresh spinach, chopped
• 9 oz lasagna sheets (no-boil if possible)
• 2 tbsp La Favorita Oil
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Béchamel (white sauce)
• 4 tbsp flour
• 4 tbsp La Favorita Margarine
• Salt, pepper, and nutmeg to taste
• 4 cups milk
• 1 cup tomato sauce

Directions

1. Preheat the oven to 350°F.
2. In a large skillet, heat the La Favorita Olive Oil and sauté the onion and garlic until golden.
3. Add the carrots and cook for a few minutes. Then add the shredded chicken and cook until heated through.
4. Add the crushed tomatoes, the tomato sauce, and the spinach. Cook over medium heat for 10-15 minutes. Adjust the seasoning with salt and pepper.
5. To make the béchamel, melt the La Favorita Margarine in a saucepan. Add the flour and cook for a few minutes. Then whisk in the milk a little at a time, stirring constantly, until the mixture is smooth. Season with salt, pepper, and nutmeg.
6. In a lasagna pan, put down a layer of the chicken in tomato sauce, followed by a layer of lasagna sheets and a layer of béchamel. Repeat until you run out of ingredients, finishing with a layer of béchamel and shredded cheese.
7. Bake in the preheated oven for about 30-35 minutes, or until golden and bubbling.
8. Let it rest for a few minutes before cutting and serving.