Chicken, béchamel, and mozzarella combine for a fragrant Italian comfort dish with rosemary accent and creamy richness.
# 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 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 chopped rosemary for 1 minute, until fragrant. Add shredded chicken, salt, and black pepper. Stir to combine and remove from heat.
03 - In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1 minute. Gradually pour in milk, whisking until sauce thickens, about 5–7 minutes. Season with nutmeg and stir in grated Parmesan. Remove from heat.
04 - Fold chopped baby spinach into chicken mixture if desired.
05 - Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish. Top with 3 lasagna noodles. Add one third of the chicken mixture, one quarter of béchamel, and one quarter of mozzarella. Repeat layers two more times.
06 - Place the final layer of noodles, the remaining béchamel, mozzarella, and Parmesan cheese over the top.
07 - Cover baking dish with foil and bake for 30 minutes.
08 - Remove foil and bake an additional 10–15 minutes, until lasagna is golden and bubbling.
09 - Allow lasagna to rest for 10 minutes before slicing and serving.
