Savory chicken, rosemary, béchamel, and mozzarella combine in layered Italian comfort perfect for gatherings.
# 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 ground 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 - Preheat oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Sauté minced garlic and rosemary for 1 minute until aromatic. Add shredded chicken, salt, and black pepper; toss thoroughly and remove from heat.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually incorporate whole milk, whisking continuously until the sauce thickens, approximately 5–7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
04 - If using, gently fold chopped baby spinach into the chicken mixture.
05 - Spread a thin layer of béchamel sauce across the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles on top.
06 - Top noodles with one third of the chicken mixture, one fourth of the béchamel, and one fourth of the shredded mozzarella. Repeat layering twice more. Finish with the final noodles, remaining béchamel sauce, remaining mozzarella, and Parmesan cheese.
07 - Cover dish tightly with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10 to 15 minutes, until the surface is golden brown and bubbling.
08 - Allow the lasagna to rest for 10 minutes before slicing and portioning.
