Tender chicken, creamy sauce, mozzarella, and rosemary create cozy Italian-style layers for a delicious meal.
# Components:
→ Chicken and Seasonings
01 - 2 cups cooked chicken breast, shredded
02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Sauce
07 - 3 cups whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 cup grated Parmesan cheese
→ Pasta and Assembly
12 - 12 no-boil lasagna noodles
13 - 2 cups shredded mozzarella cheese
14 - 1/2 cup grated Parmesan cheese (for topping)
→ Optional
15 - 1 cup baby spinach, roughly chopped
# Directions:
01 - Set the oven to 375°F and allow it to come to temperature.
02 - Heat olive oil in a skillet over medium heat. Sauté garlic and rosemary for 1 minute until aromatic. Add shredded chicken, salt, and pepper. Toss thoroughly, then remove from heat.
03 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking without stopping until the sauce is thickened, around 5 to 7 minutes. Stir in nutmeg and Parmesan cheese, then remove from heat.
04 - If desired, stir chopped spinach into the chicken mixture.
05 - Spread a thin layer of béchamel sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce.
06 - Top noodles with one-third of the chicken mixture, one-fourth of the béchamel sauce, and one-fourth of the mozzarella cheese.
07 - Repeat the layering sequence two more times. Finish with the last noodles, the remaining béchamel, mozzarella, and Parmesan cheese for topping.
08 - Cover the dish tightly with foil and bake for 30 minutes.
09 - Remove the foil and continue baking for 10 to 15 minutes, until the top is bubbling and golden brown.
10 - Allow the lasagna to rest for 10 minutes before slicing and serving.
