Prep Time: 15 min
Total Time: 1 hr 30 min
Servings: 12
Ingredients
Sauce
½ cup unsalted butter
2 cloves garlic, finely chopped
½ cup all-purpose flour
2 cups whole milk
2 cups chicken stock (from 32-oz carton)
1 tablespoon Italian seasoning
Lasagna
- 12 no-boil lasagna noodles
- 2 cups shredded deli rotisserie chicken
- 3 cups baby spinach leaves
- 1 container (15 oz) whole milk ricotta cheese
- 1 egg, beaten
- 1 cup shredded mozzarella cheese (4 oz)
- ¾ cup water
- 3 tablespoons Italian-style bread crumbs
- ½ cup shredded Parmesan cheese
Directions
- Heat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
- In 4-quart saucepan, melt butter over medium heat. Add garlic; cook 2 to 3 minutes or until garlic is fragrant. Slowly beat in flour with whisk; cook about 1 minute or until smooth. Beat in milk and stock, 1 cup at a time, beating until thickened after each addition. Remove from heat. Beat in Italian seasoning.
- Pour 1 cup of the milk mixture into baking dish. Top with 3 lasagna noodles. Sprinkle one-third of the chicken and 1 cup of the spinach on top. In small bowl, stir together ricotta and egg. Spread one-third of the ricotta mixture on top of chicken and spinach.
- Place 3 lasagna noodles on top of the ricotta, followed by 1 cup of the milk mixture, one-third of the chicken, 1 cup of the spinach and one-third of the ricotta mixture.
- Repeat with another layer of 3 lasagna noodles, 1 cup milk mixture, remaining chicken and spinach and remaining ricotta. Finish with last 3 lasagna noodles and remaining milk mixture. Sprinkle with mozzarella cheese. Pour the water on top of lasagna; cover pan with foil.
- Bake 45 minutes. Remove foil; top with bread crumbs and Parmesan cheese. Bake 10 to 15 minutes longer or until topping is bubbly and golden brown. Cool 10 to 15 minutes before cutting.