Layered chicken, rosemary, béchamel, and mozzarella offer a comforting Italian dish with aromatic depth.
# What You'll 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 - 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
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a skillet, heat olive oil over medium heat. Add minced garlic and chopped rosemary, sauté for 1 minute until aromatic. Stir in shredded chicken breast, salt, and black pepper. Toss to combine then remove from heat.
03 - In a saucepan over medium heat, melt unsalted butter. Add all-purpose flour and cook, whisking continuously for 1 minute. Gradually pour in whole milk, whisking until the mixture thickens, about 5 to 7 minutes. Stir in ground nutmeg and grated Parmesan cheese, then remove from heat.
04 - If desired, fold chopped baby spinach into the chicken mixture.
05 - Spread a thin layer of béchamel sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Top with one-third of the chicken mixture, one-fourth of the béchamel sauce, and one-fourth of the shredded mozzarella. Repeat layers twice. Place the final layer of noodles, the remaining béchamel sauce, remaining mozzarella, and grated Parmesan cheese on top.
06 - Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking for 10 to 15 minutes, until golden brown and bubbling.
07 - Allow lasagna to rest for 10 minutes before cutting and serving.
