Tender chicken, béchamel, mozzarella, and rosemary combine for an aromatic Italian comfort dish.
# 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
→ Béchamel 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 - Set oven temperature to 375°F and allow to preheat fully.
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, tossing well to combine. Remove from heat.
03 - In a saucepan, melt unsalted butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add whole milk, whisking constantly until sauce thickens, about 5–7 minutes. Stir in nutmeg and Parmesan cheese. Remove from heat.
04 - If using, stir chopped baby spinach into the seasoned chicken mixture.
05 - Spread a thin layer of béchamel sauce in a 9x13-inch baking dish. Arrange 3 lasagna noodles over sauce. Top with one-third of chicken mixture, one-quarter of béchamel, and one-quarter of mozzarella. Repeat layers twice. Finish with noodles, remaining béchamel, mozzarella, and Parmesan cheese.
06 - Cover dish with foil and bake for 30 minutes.
07 - Remove foil and continue baking for 10 to 15 minutes, until the top is golden and bubbling.
08 - Allow lasagna to rest for 10 minutes before slicing. Serve warm.
