A delightful twist on the classic lasagna, featuring tender chicken, creamy cheese, and fresh spinach.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to maintain a smooth sauce.
Add the minced garlic and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Whisk in the flour and salt, cooking until the mixture is bubbly.
Cook the roux thoroughly to avoid a raw flour taste.
Gradually add the milk and chicken broth, whisking to combine.
Add liquids slowly to prevent lumps.
Bring the mixture to a boil while stirring constantly.
Stirring prevents the sauce from sticking to the pan.
Reduce heat and stir in mozzarella, parmesan, onion, basil, oregano, parsley, and pepper until the cheese melts.
Use freshly grated cheese for a smoother sauce.
Spread a layer of cheese sauce in a baking dish and top with lasagna noodles.
Ensure the noodles are evenly spaced for consistent layers.
Spread half of the ricotta cheese over the noodles.
Use a spatula for an even layer.
Repeat layers with cheese sauce, noodles, ricotta, chicken, and spinach.
Press gently to compact the layers.
Top with remaining cheese sauce and sprinkle with parmigiano-reggiano.
Spread cheese evenly for a golden crust.
Bake uncovered at 350°F for 25 minutes until bubbly.
Check periodically to avoid over-browning.
Let the lasagna rest for 10 minutes before serving.
Resting allows the layers to set for easier slicing.
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