Ingredients
Method
- Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute. Stir in flour and cook for another minute. Slowly whisk in milk, broth, and cream. Add salt, pepper, and nutmeg. Simmer until thickened.
- In a bowl, mix shredded chicken and spinach with a few tablespoons of the sauce.
- In a greased 9x13 pan, spread a little sauce. Layer 3 noodles, half the chicken-spinach mix, spoonfuls of ricotta, mozzarella, and sauce. Repeat the layers. Finish with noodles, sauce, and sprinkle Parmesan on top.
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for 15 more minutes until golden and bubbly.
- Let sit for 10 minutes before slicing. Garnish with parsley if desired.
Nutrition
Notes
Ingredient Swap: I've definitely swapped out the ricotta for cream cheese sometimes, especially when I want an even creamier texture, just make sure it's softened a bit first.
Storage: When I have leftovers, I cover the pan tightly with foil or transfer individual slices to an airtight container.
It keeps beautifully in the fridge for up to 3 days, and a quick reheat in the microwave or oven brings it right back to life.
Make-
Ahead: I love assembling this lasagna entirely the day before I plan to bake it.
Just cover it tightly with foil and pop it in the fridge.
When you're ready to bake, add about 10-15 minutes to the covered baking time to account for it being cold.
Common Mistake: One thing I learned the hard way is to really squeeze out any excess water from the spinach if you're using fresh and wilting it yourself.
Otherwise, your beautiful sauce can get a bit watery in the pan, and nobody wants a soupy lasagna.
Serving