Layers of tender chicken, béchamel, mozzarella, and rosemary create a hearty, comforting meal.
# 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 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:
01 - Set oven temperature to 375°F.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and chopped rosemary; cook for 1 minute until fragrant. Incorporate shredded chicken, salt, and black pepper; mix thoroughly and remove from heat.
03 - Melt unsalted butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously; cook until sauce thickens, 5 to 7 minutes. Season with nutmeg and stir in grated Parmesan. Remove from heat.
04 - If using, fold chopped baby spinach into the chicken mixture.
05 - Spread a thin layer of béchamel sauce evenly in a 9x13-inch baking dish. Arrange 3 lasagna noodles on top. Layer one-third of the chicken mixture, one-quarter of the béchamel, and one-quarter of the mozzarella cheese. Repeat the layering two more times.
06 - Top with remaining noodles, béchamel sauce, mozzarella, and Parmesan cheese.
07 - Cover dish with foil and bake in preheated oven for 30 minutes.
08 - Remove foil and continue baking for 10 to 15 minutes more until the top is golden and bubbling.
09 - Allow the dish to rest for 10 minutes before slicing and serving.
