Ingredients
- Creamy Garlic Sauce:
- 12 lasagna noodles, cooked
- 1 pound chicken tenderloins (about 8-10 tenderloins), cooked and diced
- 3 cups shredded parmesan cheese
- 4 cups shredded mozzarella cheese
- 1 (6 oz) bag baby spinach, raw
- 12 strips bacon, cooked crispy
- 1 tablespoon chopped flat-leaf parsley
- 8 cups milk
- 2 tablespoons chicken bouillon
- 8 tablespoons butter
- 4 garlic cloves minced
- 12 tablespoons flour
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Preparation
Step 1
Preheat the oven to 350°.
Lightly grease a 12 x 9 x 2 ½” baking dish.
To assemble your lasagna, add a thin layer of the Creamy Sauce to the bottom of the baking dish, and spread evenly.
Add 4 lasagna noodles over the sauce, and add in another, more generous, layer of the sauce.
Sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded parmesan and 1 cup of the shredded mozzarella.
Sprinkle over about half of the bag of baby spinach, followed by about 1/3 of the chopped bacon.
Garlic Sauce:
Add the milk and the chicken bouillon to a large saucepan whisk to combine, and bring to the simmer; then, turn off the heat.
While the milk heats, add the butter to another large saucepan along with the garlic, and place over medium heat; allow to melt together, and stir the garlic into the butter to soften.
Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes to cook out the raw taste of the flour.
Slowly add the hot milk into the butter/garlic/flour mixture, whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened.
Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper and the parmesan cheese; keep warm, or allow to completely cool and keep in fridge to use later.