Layers of tender chicken, béchamel, mozzarella, and rosemary create a fragrant and satisfying meal.
# 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 - 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. Sauté garlic and rosemary for 1 minute until fragrant. Add shredded chicken, salt, and pepper; stir to combine and remove from heat.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking constantly until sauce thickens, about 5–7 minutes. Season with nutmeg and fold in Parmesan cheese. Remove from heat.
04 - Stir chopped baby spinach into the chicken mixture if using.
05 - Spread a thin layer of béchamel sauce evenly in a 9x13 inch baking dish. Arrange 3 lasagna noodles over sauce. Spread one-third of the chicken mixture, one-quarter of the béchamel, and one-quarter of the mozzarella cheese on top. Repeat these layers twice more.
06 - Top with final noodles, remaining béchamel sauce, mozzarella cheese, and grated Parmesan cheese.
07 - Cover the dish with foil and bake for 30 minutes.
08 - Remove foil and continue baking for 10 to 15 minutes until golden and bubbling.
09 - Allow to rest for 10 minutes before slicing and serving.
