Layers of tender chicken, béchamel, mozzarella, and rosemary create a comforting Italian classic.
# Ingredients:
→ 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 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
# Directions:
01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a skillet over medium heat. Add garlic and rosemary; sauté for 1 minute until fragrant. Stir in shredded chicken, salt, and pepper, then remove from heat.
03 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually add milk while stirring constantly until the sauce thickens, about 5–7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
04 - If using, incorporate chopped spinach into the chicken mixture.
05 - Spread a thin layer of béchamel sauce in a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Add one third of the chicken mixture, one quarter of the béchamel, and one quarter of the mozzarella. Repeat layers twice more. Finish with remaining noodles, béchamel, mozzarella, and Parmesan on top.
06 - Cover the dish with foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 10–15 minutes, until the top is golden and bubbling.
08 - Allow to rest for 10 minutes before slicing and serving.
