Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 10 oz (280g) frozen spinach, thawed and squeezed dry
  • ½ cup (120ml) ricotta cheese
  • ½ cup (50g) grated Parmesan cheese
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (32g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Pinch of ground nutmeg
  • 9-12 lasagna noodles (oven-ready or regular, pre-cooked according to package directions)
  • 2 cups (225g) shredded mozzarella cheese

Instructions:

  1. Poach or bake the chicken breasts until cooked through (internal temperature 165°F/74°C). Shred the chicken.
  2. Heat olive oil in a skillet. Sauté onion and garlic until softened.
  3. Add shredded chicken, Italian seasoning, salt, and pepper to the skillet. Stir to combine. Remove from heat and stir in spinach, ricotta, and Parmesan cheese.
  4. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes (a roux). Gradually whisk in warmed milk, stirring constantly to prevent lumps. Cook until thickened. Season with salt, white pepper, and nutmeg.
  5. Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, chicken filling, and béchamel sauce. Repeat layers, ending with noodles topped with béchamel and mozzarella cheese.
  6. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
  7. Let the lasagna rest for 10-15 minutes before slicing and serving.