Instructions

Filling Instructions:

1. Blend: Put all filling ingredients in a food processor and blend until well combined. Blend less for a chunkier filling. Blend more for a smoother filling. 

Sauce Instructions (makes 4 cups of sauce): 

1. Prep Veggies: Peal and dice the onion. Peal and mince the garlic or use a garlic press to save time. 
2. Cook Onion: Put the butter and onion in a large deep pan over medium heat. Cook and stir until the onion has softened and becomes translucent (about 5 minutes).
3. Add Garlic: Add the garlic to the pan and cook for 30-60 seconds. It will smell divine!
4. Add Flour: Add the flour to the pan and stir to combine. Cook for 1-2 minutes. The flour will stick to the onion and garlic and appear sticky/pasty. 
5. Add Milk: Switch to a whisk if you aren’t using one already. Add the milk about one cup at a time while whisking until all the milk has been added. 
6. Thicken Sauce: Bump up the heat to medium/high for about 5-7 minutes. Be sure to whisk the sauce every minute or so. The goal is to heat up the sauce enough to see a little movement with a few bubbles. You will know the sauce is done when you can draw a line through the sauce on the back of a wooden spoon (see how-to video about at 45 seconds). 
7. Add Remaining: Remove the sauce from the heat and add the cream cheese, salt, pepper and lemon juice to the sauce. Stir until the cream cheese has melted.

Assembly Instructions: 

1. Preheat: Preheat the oven to 350 degrees. 
2. Assemble: Spread a thin layer of the sauce in the bottom of a 13×9 baking dish. Add a layer of lasagna noodles, filling, shredded chicken, sauce and mozzarella cheese. Repeat with two more layers. Top off the lasagna with a final later of lasagna noodles and the remaining sauce and mozzarella cheese. 
3. Cook: Put the lasagna in a 350 degree preheated oven for 45 minutes covered + an additional 10 minutes uncovered (55 minutes total). 
4. Enjoy!