Light Chicken Lasagna
1 pound boneless, skinless chicken breast strips
1/2 teaspoon salt
2 cups light mozzarella cheese
1/4 cup (1/2 stick) butter
2 teaspoons crushed garlic
2 tablespoons all purpose flour
1/4 teaspoon salt
1/2 teaspoon ground pepper
1-1/2 cups low fat milk
3 cups Spinach & Kale Dip made with Greek Yogurt
1 package dried lasagna pasta
In a large pot filled with water and 1/2 teaspoon salt, boil chicken strips for 10 minutes. Remove from water and shred or cut into thin strips.
Meanwhile, parboil lasagna pasta according to package instructions.
Make the béchamel sauce, in a small sauce pan, melt butter on medium heat. Add garlic and cook until fragrant, about 2 minutes. Whisk in flour salt and pepper and continue to whisk until butter and flour are combined. Slowly pour in milk while stirring. Continue stirring until sauce has thickened and coats the back of your spoon. Remove from heat.
Preheat oven to 375°F.
Pour 1/4 cup of béchamel sauce at the bottom of a 8×8-inch pan. Lay a layer of lasagna sheets onto the sauce. Spread a layer of Spinach & Kale Dip made with Greek Yogurt on top of the pasta.
Sprinkle with 1/2 cup shredded chicken and 1/2 cup shredded cheese.
Repeat layers until pan is full.
Bake lasagna at 375°F for 30 minutes. Serve immediately or cover and freeze for up to 1 month.