# Components:
→ Chicken and Seasonings
01 - 2 cups cooked chicken breast, shredded (approximately 10.5 oz)
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 nutmeg
11 - ½ cup grated Parmesan cheese (approximately 1.75 oz)
→ Pasta and Assembly
12 - 12 no-boil lasagna noodles
13 - 2 cups shredded mozzarella cheese (approximately 7 oz)
14 - ½ cup grated Parmesan cheese for topping (approximately 1.75 oz)
→ Optional
15 - 1 cup baby spinach, roughly chopped (approximately 3.5 oz)
# Directions:
01 - Preheat the 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 black pepper. Remove from heat.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until the sauce thickens, about 5 to 7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
04 - If using, fold chopped spinach into the chicken mixture.
05 - Spread a thin layer of béchamel sauce on the bottom of 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 layering two more times.
06 - Top with remaining noodles, béchamel sauce, mozzarella cheese, and Parmesan cheese.
07 - Cover the dish with foil and bake for 30 minutes.
08 - Remove the foil and bake for an additional 10 to 15 minutes, until golden and bubbling.
09 - Allow the dish to rest for 10 minutes before slicing and serving.
