Creamy Chicken Lasagna with White Sauce

Ingredients

• 9 lasagna noodles
• 2 cups cooked, shredded chicken breast
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 4 cups milk
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Prepare the Noodles: Cook the lasagna noodles according to package instructions. Drain and set aside.
2. Make the White Sauce:
• In a large saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
• Stir in the flour, cooking for about 1 minute until it forms a paste.
• Gradually whisk in the milk, continuing to whisk until the sauce thickens and is smooth.
• Add the ground nutmeg, salt, and pepper to taste. Reduce heat to low and simmer for 5 minutes.
3. Prepare the Chicken Mixture:
• In a bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, and chopped spinach. Mix well.
4. Assemble the Lasagna:
• Preheat your oven to 375°F (190°C).
• In a 9×13 inch baking dish, spread a thin layer of the white sauce.
• Place three lasagna noodles over the sauce.
• Spread half of the chicken mixture over the noodles.
• Top with another layer of noodles and the remaining chicken mixture.
• Finish with a final layer of noodles and pour the remaining white sauce over the top.
• Sprinkle the remaining mozzarella and Parmesan cheese over the sauce.
5. Bake:
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
6. Serve: Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.