Greek Power White Chicken Lasagna

Ingredients

• 3 tbsp Salted Perfection Key West Select Blend
• 9 lasagna noodles, cooked and drained
• 2 cups cooked chicken breast, shredded
• 10 oz frozen spinach, thawed and squeezed very dry
• 15 oz ricotta cheese
• 1 large egg
• 1 cup crumbled feta cheese
• 2 cups shredded mozzarella cheese
• 3 cups whole milk
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F. You got this!
2. Melt the butter in a large saucepan over medium heat. Whisk in the flour and keep it moving for about 2 minutes to cook out the raw flour taste.
3. Slowly whisk in the milk. Keep whisking until the sauce thickens up and coats the back of a spoon. Stir in 2 tbsp of the Salted Perfection Key West Select Blend and the nutmeg.
4. In a medium bowl, combine the ricotta, egg, spinach, and half of the feta cheese. This is your flavor engine! The egg acts as your binder to keep everything tight.
5. Spread a thin layer of your white sauce in the bottom of an 8x8 inch baking dish.
6. Layer 3 noodles, half of the ricotta mixture, half of the shredded chicken, and a handful of mozzarella. Repeat the layers one more time.
7. Top with the final 3 noodles, the rest of the white sauce, the remaining mozzarella, and the rest of the feta.
8. Sprinkle the final 1 tbsp of Salted Perfection Key West Select Blend over the top for that perfect finish.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown.
10. Let the lasagna rest for 10 minutes before slicing so it stays together. You are a champion! DUNZO!