Layers of chicken, béchamel, mozzarella, and fresh rosemary create a fragrant and hearty 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 - Preheat oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Add garlic and rosemary; sauté for 1 minute until fragrant. Stir in shredded chicken, salt, and pepper. 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 thickened, about 5 to 7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
04 - Add chopped spinach to the chicken mixture if using, and stir to combine.
05 - Spread a thin layer of béchamel sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over the sauce, then add one third of the chicken mixture, one quarter of the béchamel, and one quarter of the mozzarella. Repeat layers twice more.
06 - Top with remaining noodles, béchamel, mozzarella, and Parmesan cheese.
07 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 to 15 minutes until golden and bubbling.
08 - Allow to rest for 10 minutes before slicing and serving.
