Instructions
step 1 Preheat your oven to 375°F (190°C) and grease a baking dish./nstep 2 Cook lasagna noodles according to package instructions, then drain and set aside./nstep 3 In a skillet, heat olive oil and sauté garlic until fragrant, then add spinach and cook until wilted./nstep 4 In a saucepan, melt butter over medium heat, whisk in flour, and cook for 1 minute./nstep 5 Gradually add milk and heavy cream, whisking until smooth and thickened./nstep 6 Season the sauce with salt, pepper, and Italian seasoning./nstep 7 In a bowl, combine shredded chicken with half of the sauce and the cooked spinach./nstep 8 Spread a thin layer of sauce on the bottom of the baking dish, then layer noodles, chicken mixture, ricotta, and mozzarella./nstep 9 Repeat layers, finishing with remaining sauce and topping with mozzarella and Parmesan cheese./nstep 10 Bake for 30–35 minutes until bubbly and golden on top, then let rest before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions. This lasagna can also be frozen for up to 2 months and thawed overnight before reheating.
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