Ingredients
- 9 lasagna noodles, cooked al dente
- 2½–3 cups cooked chicken, shredded
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1½ cups ricotta cheese
- 3 cups fresh spinach, finely chopped
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, drain, and set aside.
- In a saucepan over medium heat, melt butter and sauté garlic until fragrant.
- Stir in flour and cook for 1 minute, then whisk in milk and heavy cream until smooth.
- Cook, stirring, until sauce thickens. Season with Italian seasoning, salt, pepper, and nutmeg.
- Remove from heat and stir in 1 cup mozzarella and 1/4 cup Parmesan cheese until melted.
- Spread a thin layer of sauce on the bottom of a baking dish.
- Layer noodles, shredded chicken, spinach, ricotta, and more sauce. Repeat layers and top with remaining sauce and cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Ensure sauce is thick and spinach is chopped to avoid excess moisture.
- Can be assembled a day ahead and refrigerated before baking.
- Substitute ricotta with cottage cheese or mascarpone if desired.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 470
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg
