Spinach & Chicken Lasagna Stacks

7 lasagna noodles
3 tbsp butter
1/3 cup flour
1 ¾ cup broth
1 ¼ cup whole milk
¼ pepper
½ small red pepper (cut up in ¼ in pieces)
4oz gruyere cheese (or similar) shredded (~1cup)
4 cups baby spinach leaves (or shredded adult spinach)
2 cups shredded meat of your choice (recommends chilcken)

1. cook lasagna noodles as directed (~10-12mins)
2. while noodles cook, melt butter in 3qt saucepan, whisk in flour until smooth
3. whisk in broth, milk, pepper – stir occasionally
4. add red pepper and boil for ~2mins
5. stir in cheese, meat and spinach – heat through and remove from heat
6. cut each noodle into 3 equal parts (not lengthwise, cut like you are making rectangles)
7. place one “rectangle” of a noodle on your plates, top with ¼ cup of your saucepan mixture, place another noodle on top, again top with ¼ cup of your mixture
8. you continue stacking until your preferred size… or the recipe calls for this recipe creating 4 servings, so dish out onto 4 plates (you’ll have one stack/plate) each stack should have 5 noodles – and you should end with the chicken mixture on top
9. serve and enjoy

**adapted from Fast Weeknight Favorites – page 136


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