Tender chicken with béchamel, mozzarella, and rosemary layered for a fragrant, classic Italian meal.
# What You 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 ground 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
# Directions:
01 - Set oven temperature to 375°F and allow it to fully heat.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and chopped rosemary; sauté for 1 minute until aromatic. Stir in shredded chicken, salt, and black pepper; mix thoroughly and remove from heat.
03 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly add milk while whisking continuously until the sauce thickens, about 5 to 7 minutes. Season with ground nutmeg and fold in Parmesan cheese. Remove from heat.
04 - If desired, incorporate chopped baby spinach into the chicken mixture and mix evenly.
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 sauce, and one-quarter of the mozzarella cheese. Repeat these layers twice. Complete with remaining noodles, béchamel, mozzarella, and Parmesan cheese.
06 - Cover the dish with foil and bake in the preheated oven for 30 minutes.
07 - Remove foil and continue baking for an additional 10 to 15 minutes until the top is golden and bubbling.
08 - Allow the dish to rest for 10 minutes before slicing and serving.
