Ingredients :
- 12 lasagna noodle sheets
- 2 cups cooked chicken, shredded
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups spinach, chopped
- 4 cups milk
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions :
- Preheat your oven to 375°F (190°C). Grease a 22 x 30 cm baking dish.
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the flour and cook for another minute, until slightly browned.
- Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
- Add the dried basil, dried oregano, salt, and pepper to the sauce. Stir to combine, then remove from heat.
In a large bowl, mix the shredded chicken, ricotta cheese, chopped spinach, and 1 cup of the mozzarella cheese. - Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
Place a layer of lasagna noodles over the sauce. - Spread 1/3 of the chicken mixture over the noodles, followed by another layer of white sauce. Repeat the layers two more times, ending with a layer of noodles and the remaining white sauce.
- Sprinkle the top with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes - Kcal: 420 kcal | Servings: 8 servings
