Layers of tender chicken, creamy béchamel, mozzarella, and rosemary create a comforting Italian dish.
# 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
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Sauté garlic and rosemary for 1 minute until aromatic. Add shredded chicken, salt, and pepper; toss to combine and remove from heat.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until sauce thickens, about 5 to 7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
04 - If using, fold chopped baby 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. Layer one-third of the chicken mixture, one-quarter of the béchamel, and one-quarter of the mozzarella cheese. Repeat these layers two more times. Finish with the remaining noodles, béchamel, mozzarella, and Parmesan cheese.
06 - Cover the dish with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 10 to 15 minutes until golden and bubbling.
08 - Let rest for 10 minutes before slicing and serving.
