Ingredients:

  • 3 cups cooked shredded chicken breast (approx. 450g)
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 5 oz fresh baby spinach, wilted and squeezed dry
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 cup grated Parmesan cheese, divided
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 15 lasagna sheets, no-boil or par-boiled
  • 3 cups shredded mozzarella cheese
  • 0.5 cup shredded Provolone cheese

Instructions:

  1. Heat olive oil in a pan, add minced garlic for 30 seconds, then toss in 3 cups shredded chicken and 5 oz spinach until the spinach is fully wilted.
  2. In a small bowl, combine 15 oz ricotta with 1 lightly beaten egg and 0.5 cup Parmesan until the mixture is smooth and uniform.
  3. Melt 4 tbsp butter in a saucepan over medium heat, then whisk in 0.25 cup flour until it bubbles and smells slightly nutty.
  4. Slowly pour in 3 cups milk while whisking constantly until the sauce thickens and coats the back of a spoon.
  5. Stir in 0.5 cup Parmesan, 0.25 tsp nutmeg, salt, and white pepper until the cheese is completely melted and silky.
  6. Spread 0.5 cup of the white sauce on the bottom of a 9x13 dish, then top with 3-5 lasagna sheets until the bottom is covered.
  7. Layer half of the chicken and spinach mixture, followed by dollops of the ricotta mixture and a sprinkle of mozzarella until the layer is even.
  8. Add more sauce, sheets, the remaining chicken, and ricotta, then finish with a final layer of sheets until you reach the top of the dish.
  9. Pour the remaining sauce over the final sheets and cover generously with 3 cups mozzarella and 0.5 cup Provolone until every corner is coated.
  10. Bake at 375°F for 45 minutes, then let it sit for 10 minutes until the cheese is set and doesn't slide.