White Chicken Lasagna

1 lb chicken breast tenders, cut into bite sized pieces
8 no-cook lasagna noodles
16 oz frozen chopped spinach, thawed and water squeezed out
2 ribs Celery, diced
Medium Onion, diced
1/2 Red bell pepper, diced
2 cloves Garlic, chopped fine
1 c dry white wine
2 c whole milk
3 T unsalted butter
1/4 c flour
1/2 c shredded smoked gouda cheese
1/2 c shredded pepper jack cheese
1/2 c shredded colby jack cheese
salt and pepper to taste
1 t rosemary garlic seasoning

You can easily reduce the calories and fat in this dish by using skim milk, substituting chicken broth for the wine, and using less cheese or low fat cheese.

Heat oil in large skillet over medium heat. Saute celery, onion and bell pepper until tender. Add chicken and garlic, sprinkle with salt, pepper and rosemary garlic seasoning and continue to cook until chicken is almost cooked through. Add white wine and cook until wine is reduced by half. Add butter and stir until melted. Add flour, stir and cook for 1 minute. Add milk and cheese and cook until thickened. Add spinach and stir until combined. Taste and adjust seasonings. Spray an 8" square pan with cooking spray. Place about 1/2 c of chicken mixture in bottom of pan. Make 4 layers of noodles and sauce; about a cup of sauce per layer, ending with sauce. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Serving Size: Makes 6 large or 8 small servings

Number of Servings: 6

Recipe submitted by SparkPeople user MMAC4789.