Creamy Chicken Lasagna with White Sauce – Page 2

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute.
Whisk in the flour and cook for 1-2 minutes until bubbly but not browned.
Gradually pour in the milk, whisking continuously to avoid lumps.
Cook for 5-7 minutes, stirring often, until the sauce thickens. Season with salt, pepper, and Italian seasoning. Remove from heat.

In a bowl, mix the shredded chicken, chopped spinach, ricotta cheese, and ½ cup of the white sauce.

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread a thin layer of white sauce on the bottom of the dish.
Place 3 lasagna noodles side by side, slightly overlapping.
Spread half of the chicken-spinach-ricotta mixture over the noodles.
Sprinkle with ½ cup mozzarella and ¼ cup Parmesan.
Repeat layers: noodles, remaining chicken mixture, ½ cup mozzarella, and ¼ cup Parmesan.
Top with the final layer of noodles, remaining white sauce, and the rest of the mozzarella and Parmesan.

Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
Let rest for 10 minutes before slicing.

Enjoy your creamy, cheesy chicken lasagna! 😊