Prep Time::25 mins
Cook Time::50 mins
Total Time:: 1 hr 15 mins
Servings::12
Yield::1 9×13-inch lasagna
Ingredients
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9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
2 cups chicken broth
1 ½ cups milk
1 teaspoon salt
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
Directions
Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
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Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.
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Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.
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Spread 1/3 of the sauce mixture in the bottom of a 9×13-inch baking dish.
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Layer with 3 lasagna noodles, ricotta, and chicken.
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Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan.
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Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.
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Bake in the preheated oven for 35 to 40 minutes.
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Serve and enjoy!
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