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Brazilian Chicken Lasagna

saute 4 large chicken breasts - fill fry pan 1/2 way with water and cover, flip chicken and cook through. then chop into small cubes
dice 2 onions
mozzarrella block - 10 oz approx
dice 2 cloves of garlic
frozen spinach

saute chicken in a couple tbsp oil - stir and shred for about 5 min.
add onions saute till soft and clear
add garlic
add 1tsp italian seasoning if not using spiced sauce (lasagna or bolognese sauce)
add 1/2 tsp salt 

spray bottom of pan, add a little sauce to bottom of pan
add rest of sauce to pot with chicken. use 2 jars of sauce.

cook lasagna noodles

cheese sauce: 
cook on low - stir occasionally (don't let boil)
1 stick of butter (1/2 cup) melted
1/2 c flour
whisk together for a minute
add 3 cups whole milk
don't add cheese until sauce about at thick as you want it
add 4oz mild cheddar
salt and pepper to taste

layer noodles on bottom of pan
chicken mix
spinach
spoonful or two of white sauce
mozzarella
repeat
end with noodles
top with white sauce (cover all of top with sauce)  and mozzarella

let it cool before freezing

cook at 400 for 35 min (starting from room temp) if cooking from fridge cook at 375 for 40-45 min
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