Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/2 cup (120ml) chicken broth
  • 6 tbsp (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 9 lasagna noodles (oven-ready or regular)
  • 10 oz (280g) frozen spinach, thawed and squeezed dry
  • 15 oz (425g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 cups (200g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Season, then sear the chicken in the skillet with olive oil until browned on both sides. Add chicken broth, cover, and simmer until cooked through. Shred with two forks and set aside.
  2. Melt butter in saucepan, whisk in flour to form a roux. Gradually whisk in warm milk until smooth. Simmer, stirring constantly, until thickened. Stir in nutmeg, salt, and pepper.
  3. In a bowl, combine ricotta, spinach, parmesan, egg, salt, and pepper.
  4. Spread a thin layer of bechamel sauce in the baking dish. Layer 3 lasagna noodles (overlapping if needed). Spread half of the spinach-ricotta mixture over the noodles. Sprinkle half of the shredded chicken over the ricotta mixture. Drizzle a third of the remaining bechamel sauce over the chicken. Repeat layers (noodles, ricotta, chicken, bechamel). Top with the remaining 3 lasagna noodles. Spread the remaining bechamel sauce over the top layer of noodles. Sprinkle with mozzarella and Parmesan cheese.
  5. Cover with foil and bake in preheated oven until heated through and bubbly. Remove foil and bake until the cheese is melted and golden brown.
  6. Let the chicken lasagna rest for at least 15 minutes before cutting and serving.