Who says lasagna has to be beefy with tomato sauce? Try this white, creamy, healthy new take.

This was a totally different twist on lasagna and one that we enjoyed thoroughly. All the traditional red sauce was replaced by a white, creamy one; chicken was subbed for beef, and the whole process was health-ified by the addition of spinach. It was wonderful. Thank you, Chickasaw Nation, for this unusual recipe which made a huge 13-by-9-inch casserole full (12 servings, according to the recipe) and has lasted us for numerous days.

I have had the recipe in my wish folder throughout the spring and summer, but lasagna always seems to represent a huge amount of work for me, so I ended up bypassing it again and again. Once I hunkered down and decided to prepare it, however, the process seemed to go fairly quickly. I tried to clean up as I cooked; this eliminated the huge amount of dirty dishes that always takes the joy out of the assemblage. Quite a few pots and utensils are involved in this multi-step dish, but sponging them out and shifting them to the dishwasher after each level of prep made things tidier all along

A combination of mozzarella and parmesan forms the base of the white sauce; the chicken and spinach are stirred into low-fat cottage cheese and more mozzarella and parmesan. We used whole grain lasagna noodles to add to the health-conscious aspect of the recipe. A great dish—I was just sorry I kept bypassing it and earlier didn’t take advantage of this yummy concoction.

White Chicken Lasagna

cooking spray

9 whole-grain lasagna noodles

1 medium onion, chopped

1 garlic clove, minced

1 tablespoon olive oil

1/4 cup cornstarch

2 cups reduced-sodium chicken broth

1 1/2 cups skim milk

2 cups part-skim mozzarella cheese, shredded, divided

3/4 cup Parmesan cheese, shredded, divided

1 teaspoon basil, dried

1 teaspoon oregano, dried

1/2 teaspoon black pepper

2 cups low-fat cottage cheese

2 cups cooked, chopped chicken

16 ounces frozen spinach, chopped, thawed, and drained (or 16 ounces fresh spinach, washed and cooked in microwave for 4 minutes on high)

Preheat the oven to 350 degrees. Cook noodles as directed but omit salt and fat. In a large saucepan saute onion and garlic in olive oil over medium heat until tender. Mix in cornstarch, broth, and milk. Boil for 1 minute, stirring constantly. Add 1 cup mozzarella, 1/4 cup parmesan cheese, basil, oregano, and black pepper. Stir and then remove from heat. In a separate bowl combine cottage cheese, chicken, spinach, 1 cup mozzarella, and 1/4 cup parmesan cheese. Mix well. Spray with cooking spray a 13-by-9-inch baking dish. Spread 3/4 cup of the sauce mixture in the bottom of the dish. Place three of the noodles on top; then top with 1/3 of the chicken/spinach mixture. Repeat two more times. At the end top the lasagna with the remaining 3/4 cup of sauce and 1/4 cup of parmesan cheese. Bake for 35 to 40 minutes. Makes 12 servings.