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1
Preheat oven to 375F.
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2
Boil pasta according to package in a large stock pot.
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3
Once the pasta is cooked and drained, remove it from the stock pot into a bowl and set aside.
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4
Then turn burner to low and put the cream cheese, butter, and milk in the pot.
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5
Start stirring this up until it is heated through and smooth.
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6
Add in the garlic salt to the white sauce once it is prepared.
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7
In a large skillet pour in olive oil and garlic clove, add chicken and cook until well done and the juices are totally clear.
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8
Once fully cooked add in 1/3 cup of white sauce and mix with the chicken.
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9
Spray an 8 x 8 baking dish with non stick cooking spray, then place 3 of the noodles on the bottom of the dish.
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10
This may require you to cut the noodles in order to fit, I just folded them over.
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11
Then put 1 cup of cheese and 1/2 cup of spinach on top of the noodles.
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12
Next, place 3 more noodles on top of the cheese and spinach mixture.
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13
Pour the chicken mixture on top, followed by 3 more noodles.
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14
Take the white sauce and pour it out and spread across the top of the entire dish.
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15
Sprinkle the remaining 1 cup of cheese and 1/2 cup of spinach.
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16
This will bake in the oven for 30 minutes or until the cheese is completely melted.
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17
We served this with a side salad, and I topped the lasagna with a few real bacon bits.
