Layers of tender chicken, rosemary, béchamel sauce, and mozzarella for a comforting Italian delight.
# What You'll Need:
→ 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 - ½ teaspoon black pepper
→ Sauce
07 - 3 cups whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - ¼ teaspoon ground nutmeg
11 - ½ cup grated Parmesan cheese
→ Pasta and Assembly
12 - 12 no-boil lasagna noodles
13 - 2 cups shredded mozzarella cheese
14 - ½ cup grated Parmesan cheese (for topping)
→ Optional
15 - 1 cup baby spinach, roughly chopped
# Method Steps:
01 - Set oven to 375°F and allow it to reach temperature.
02 - Warm olive oil in a skillet over medium heat. Add minced garlic and rosemary, sauté for 1 minute until aromatic. Incorporate shredded chicken, salt, and pepper; stir to combine. Remove from heat.
03 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously, cooking until sauce thickens, about 5 to 7 minutes. Season with nutmeg, then stir in Parmesan cheese. Remove from heat.
04 - If using, fold the chopped spinach into the chicken mixture until evenly distributed.
05 - Spread a thin layer of béchamel sauce in a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Top with one-third of the chicken mixture, one-quarter of the béchamel, and one-quarter of the mozzarella. Repeat layers two more times. Finish with remaining noodles, béchamel, mozzarella, and Parmesan.
06 - Cover the assembled dish with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 10 to 15 minutes until golden and bubbling.
08 - Allow the lasagna to rest for 10 minutes before slicing and serving.
