Layers of chicken, rosemary, and creamy sauce baked into a golden, comforting Italian 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
→ Sauce
07 - 3 cups whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 1/4 teaspoon 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.
02 - Heat olive oil in a skillet over medium heat. Sauté minced garlic and chopped rosemary for 1 minute until aromatic. Add shredded chicken, salt, and black pepper, tossing to coat evenly. Remove skillet from heat.
03 - In a saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually pour in whole milk, stirring constantly until mixture thickens, approximately 5–7 minutes. Season with nutmeg and incorporate grated Parmesan cheese. Take the pan off the heat.
04 - If desired, blend chopped baby spinach into the prepared chicken mixture.
05 - Spread a thin layer of béchamel sauce in a 9x13-inch baking dish. Arrange 3 no-boil lasagna noodles on top of the sauce. Distribute one-third of the chicken mixture, followed by one-fourth of the béchamel and one-fourth of the shredded mozzarella cheese. Repeat layering steps two more times. Complete with a final layer of noodles, remaining béchamel, remaining mozzarella, and top with grated Parmesan cheese.
06 - Cover dish tightly with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10–15 minutes, until surface is golden and bubbling.
07 - Allow lasagna to rest for 10 minutes before slicing and serving.
